28
Fresh Lemon Sorbet
Serves 6-8
675g granulated sugar
660ml water
500ml freshly squeezed lemon juice
1½ tbsp lemon zest
ß Place the sugar and water in a medium saucepan and bring to the boil. Reduce the heat and simmer
without stirring until the sugar dissolves, 3-5 minutes. Cool completely.
ß When cool add the lemon juice and zest and stir well. Cover and chill for 2-3 hours.
ß Turn the appliance on, pour the chilled mixture into the freezer bowl and leave the ice cream to churn,
20-25 minutes.
ß This will produce a soft sorbet. For a rm frozen sorbet, transfer to an air tight container and place in the
freezer for 2 hours.
Variations:
Fresh Lime Sorbet: Substitute 500ml freshly squeezed lime juice for the lemon juice and 1¼ tbsp nely
chopped lime zest for the lemon zest.
Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and ¾ tbsp each of nely chopped
lemon and lime zest.
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