Iwon’t pretend that these are the height of Italian fashion, but style is eternal – as is the childish joy of a bright yellow frozen lemon. You could, of course, buy in lemon sorbet instead, and use the flesh from the lemon shells for cocktails or lemonade (and/or freeze the juice for future use), but this really is such an easy make-ahead dessert that I urge you to give it a go.
不会假装这些是意大利时尚的巅峰，但风格是永恒的——就像一个明亮的黄色冰柠檬带给孩子的快乐一样。当然，你可以买柠檬雪芭，用柠檬壳里的果肉做鸡尾酒或柠檬水（以及/或者将果汁冷冻以备将来使用），但这确实是一道如此简单、可以提前准备的甜点，我强烈建议你试试。
Prep 25 min 准备时间 25 分钟
Cook 5 min 烹饪时间 5 分钟
Freeze 4 hr 30 min+
冷冻时间 4 小时 30 分钟以上
Serves 4 4 人份
115g white sugar 115 克白砂糖
1 unwaxed lemon (organic lemons are never waxed)
1 个无蜡柠檬（有机柠檬从不打蜡）
4 large lemons 4 个大柠檬
A pinch of salt
少许盐
1 tbsp vodka, or gin or similar (optional)
1 汤匙伏特加，或杜松子酒或类似酒（可选）
1 A note on the lemons
1 关于柠檬的注意事项
Look for large, handsome lemons – as the season proper gets underway in southern Europe, there will be increasing amounts of choice, which means this is a recipe to bookmark for the winter (assuming you don’t want to make it for pudding this evening). Make sure you get at least one unwaxed fruit, albeit of any size, because you need it for its zest.
寻找大而漂亮的柠檬——随着南欧季节的真正开始，可供选择的数量将越来越多，这意味着这是一个值得保存以备冬季使用的食谱（假设你不想今晚就做成果冻）。确保你至少得到一个无蜡的水果，尽管大小不限，因为你需要它的皮屑。
2 A note on the syrup
2 关于糖浆的说明
Start by making a syrup, which may seem a faff, but it will help dissolve the sugar without you having to heat the lemon juice and so dull its flavour. White sugar is preferable colour-wise, while golden is fine; brown, however, will change the taste of the sorbet. Put the sugar in a small pan with 75ml water.
首先制作糖浆，这可能看起来有些麻烦，但它可以帮助糖溶解，而无需加热柠檬汁，从而使其味道变得平淡。从颜色上看，白砂糖更佳，金色也可以；然而，棕色会改变冰淇淋的味道。将糖放入一个小锅中，加入 75 毫升水。
3 Make the syrup 3 制作糖浆
Finely grate the zest of the unwaxed lemon into the sugar pan, then set it over a medium-high heat and cook, stirring occasionally, until the sugar dissolves. Take off the heat and leave to cool completely. (Minus the lemon zest, this is also how you make simple syrup for cocktails.)
将未上蜡柠檬的皮屑细磨后放入糖锅中，然后在中高火上加热，偶尔搅拌，直到糖溶解。离火，待其完全冷却。（去掉柠檬皮屑，这也是制作鸡尾酒简单糖浆的方法。）
4 Prep the lemons 4 准备柠檬
Carefully trim the bases off the four remaining lemons, so they will sit flat on a work surface, then cut off the tops about a quarter of the way down – these will be the sorbets’ lids later. Use a small, preferably serrated knife (a grapefruit knife is ideal, if you have one; a pointed teaspoon might also come in useful for cleaning the shells) carefully to cut out all the flesh inside the lemons.
小心地削去剩余四个柠檬的底部，使它们能够平放在工作台上，然后在柠檬的四分之一处切掉顶部——这些将成为雪芭的盖子。使用一把小刀，最好是锯齿刀（如果你有葡萄柚刀，那就更理想了；一个尖头勺子也可能在清洁柠檬皮时派上用场），小心地切掉柠檬内部的所有果肉。
5 Collect the juice 5 收集果汁
Roughly chop the lemon flesh, then press it through a fine sieve to capture every last drop of juice (I use my hands). Gently squeeze the hollow shells and lids, too, to free any remaining juice from them. Juice the zested lemon, too, then pour all the juice into a measuring jug: you should have about 300ml in total, but don’t worry about being too exact.
大致切碎柠檬果肉，然后将其压过细筛，以捕捉每一滴果汁（我用手）。也要轻轻挤压空心壳和盖子，以释放它们中剩余的果汁。还要榨取带皮的柠檬，然后将所有果汁倒入量杯中：总共应有大约 300 毫升，但不必过于精确。
6 Flavour the sorbet 6 为雪芭调味
Stir a pinch of salt and the optional alcohol into the lemon juice (though you can certainly leave it out, the booze does help improve the texture of the sorbet); if you’re using limoncello or similar, add a little more to make up for its lower alcohol content. You could also at this stage add finely chopped fresh mint or basil leaves.
在柠檬汁中搅拌一小撮盐和可选的酒精（尽管你可以省略，酒精确实有助于改善雪芭的质地）；如果你使用柠檬酒或类似产品，可以多加一点来补偿其较低的酒精含量。在这个阶段，你也可以加入细切的新鲜罗勒或薄荷叶。
7 Finish the sorbet base
7 完成雪芭基底
Add equal amounts of syrup and cold water to the juice mixture, 25ml at a time in total, and taste after each addition, until the mix is to your liking – remember that freezing will mute the flavour slightly, so it should be really quite intense. Even so, depending on the lemons and your palate, you might not need all the syrup.
将等量的糖浆和冷水加入果汁混合物中，总共每次 25 毫升，每次加入后品尝，直到混合物达到你喜欢的口味——记住，冷冻会稍微减弱味道，所以应该非常浓郁。即便如此，根据柠檬和你自己的口味，你可能不需要全部的糖浆。
8 Freeze and/or churn 8 冷冻和/或搅拌
Freeze and churn in an ice-cream maker. If you don’t have an ice-cream maker, pour the sorbet into a sturdy, freezer-proof box that’s large enough to hold it in a fairly shallow layer, then freeze for about 90 minutes, until it’s starting to go solid around the edges. Use a fork, whisk or food processor vigorously to beat the mix to an icy slush, then return to the freezer and repeat the freeze and whisk at least twice more.
在冰淇淋机中冷冻和搅拌。如果你没有冰淇淋机，将雪糕倒入一个坚固的、耐冷冻的盒子中，盒子足够大，可以容纳它以相当浅的层放置，然后冷冻约 90 分钟，直到边缘开始变硬。用叉子、搅拌器或食品加工机剧烈搅拌混合物，使其变成冰沙状，然后放回冷冻室，至少重复冷冻和搅拌两次。
9 Finishing touches 9 完成细节
Once the sorbet is firm, scoop it into the reserved lemon shells, filling them generously so it spills out a bit. Top each with a lid, stand on a baking tray and freeze again until you’re ready to eat. The sorbets are best consumed soon after making, but they should keep well for up to a week (and, though the texture will deteriorate, they will still be delicious for much longer).
一旦雪芭凝固，将其舀入预留的柠檬壳中，尽量填满，使其稍微溢出。在每个雪芭上盖上盖子，放在烤盘上，再次冷冻，直到准备好食用。雪芭最好在制作后立即食用，但它们可以保存得很好，长达一周（尽管质地会变差，但它们仍然非常美味）。
