The tradition of serving a sorbet as a palate cleanser in French haute cuisine aims to “reset” taste buds for the next course. Traditionally, lemon sorbet was served between fish and meat courses. This practice not only offers a flavorful pause but also a moment of reflection on the culinary journey. For detailed exploration, consider consulting specialized resources on French cuisine and gastronomic history.

For a simple lemon sorbet recipe, you need fresh lemon juice, water, sugar, and optionally some lemon zest for added flavor. Start by creating a sugar syrup by boiling sugar and water until the sugar is completely dissolved. Let this cool, then mix it with the lemon juice and zest. Place the mixture in an ice cream maker or freeze it, stirring regularly to prevent crystallization. Serve as a refreshing interlude or dessert.