Lemon sorbet recipe
Sharp as sarcasm, sweet as a kiss, this timeless classic is full of zest and bounce. Enjoy!
Ingredients
- 200 ml water
- 200 g caster sugar
- 150 ml freshly squeezed lemon juice (about 4 lemons)
- 1 heaped tsp grated lemon zest, plus extra to decorate
- 7 fl oz water
- 7.1 oz caster sugar
- 5.3 fl oz freshly squeezed lemon juice (about 4 lemons)
- 1 heaped tsp grated lemon zest, plus extra to decorate
- 0.8 cup water
- 7.1 oz caster sugar
- 0.6 cup freshly squeezed lemon juice (about 4 lemons)
- 1 heaped tsp grated lemon zest, plus extra to decorate
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- Pour the water into a saucepan and add the sugar. Place over a low heat and bring to the boil, whisking often, until the sugar dissolves. Reduce the heat and allow to simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.
- Pour the syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes.
- Add the lemon juice to the syrup and mix with a stick blender. Cover and refrigerate, ideally overnight, until thoroughly chilled (at least 4°C).
- Pour the chilled mixture into an ice cream machine and churn according to manufacturer's instructions.
- When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2-3 hours).
- Decorate each portion with a pinch of lemon zest before serving.
Recipe taken from The Icecreamists book.
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