Lemon Sorbet
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Posted by: kim,
on 09/06/2010,
in category "Desserts"
Views: this recipe has been read 591 times
Summary: 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!
Ingredients
575ml / 1 pint water
225g / 8 oz granulated sugar
275 ml / 10 fl oz fresh lemon juice of 5-6 large lemons
Preparation Time
Around 2 hours freezing time
Cooking Time
None
Serves
4-6
Cooking Instructions
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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