Sweet Turkish Doughnuts (Lokma) vs Sorbetto al Limone

Both desserts start from a simple sugar-and-water syrup touched with lemon, but they use it in opposite ways. For lokma, a single lemon slice simmers in a thickened syrup that soaks into hot, deep-fried balls of yeasted dough, giving a crisp golden surface, a light interior and sticky sweetness where lemon is only a faint note. In the sorbetto, lemon is the star: zest steeps in the cooled syrup and fresh juice is stirred in before churning into a smooth, refreshingly tart frozen scoop, optionally lightened with whisked egg white and garnished with mint.