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Lemon Sorbet

Sorbet are usually served as a dessert as well as in their more traditional role as a refresher between courses. Sorbets are not limited to everyday fruit such as lemon, you can use almost any fruit which is in season, try mango and raspberry!

Posted by: kim
On:

Cuisine

Italian

Time

> 2 hrs

Skill Level

Confident

Serves

4

Courses etc.

Desserts

You will need

IngredientAdd
575ml / 1 pint water
225g / 8 oz granulated sugar More products
275 ml / 10 fl oz fresh lemon juice of 5-6 large lemons More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Measure the water and sugar into a saucepan and bring to simmer, stirring until dissolved.
  • Allow the syrup to cool completely then stir in the lemon juice and strain.
  • For best results, freeze in an electric ice maker.
  • If you do not have an ice cream maker, transfer the mixture to a stainless steel or enamel bowl and freeze for 1 hour or until the mixture begins to freeze around the edges.
  • Whisk well to break down the ice crystal evenly.
  • Return to freezer and freeze for a further 1 1/2 to 2 hours, whisking every 30 minutes, until firm.
  • Transfer the sorbet to a plastic container, cover and store in the ice compartment of your refrigerator until ready to serve.

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Picture of Granulated Cane Sugar ORGANIC
Granulated Cane Sugar ORGANIC
Real Foods
Picture of Lemon ORGANIC
Lemon ORGANIC
Real Foods (each)
£0.70