Limonana Sorbet
Ice Cream Maker Sydney Arkin of Bad Walter's Bootleg Ice Cream | Oakland, CA
Adapted by StarChefs | July 2026 | Photo: Alexander Zeren
INGREDIENTS
9.699 kilograms corn syrup
5.264 kilograms lemon juice
335 grams mint leaves
30 grams lemon zest
1.495 kilograms granulated sugar
6.75 grams guar gum
2¼ teaspoons kosher salt
METHOD
In a 22-quart nonreactive container, combine corn syrup, lemon juice, mint, lemon zest, and 6.545 kilograms water. Using a Vitamix Commercial immersion blender, mix 5 minutes on high speed, or until well combined. Set aside. In a mixing bowl, whisk to combine remaining ingredients. Using the immersion blender, slowly incorporate sugar mixture into corn syrup mixture, blending until smooth. Using a refractometer, season with sugar until mixture reaches 35 brix. Process in an ice cream machine according to manufacturer’s instructions. Transfer to a nonreactive container and freeze.
