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This is a wonderfully light sorbet, great as an accompaniment to a dessert and an interesting alternative to cream or ice cream.

Sweet Lemon Sorbet Recipe

Ingredients

  • 568ml / 1 pint Water
  • 170g / 6oz Caster Sugar
  • 2 Large Eggs - whites only
  • 4 Lemons, Juiced (plus grated rind)

Method

  1. Place the water and sugar in a saucepan and place over a high heat. Once the sugar has dissolved, boil for 2 minutes then remove from the heat and pop in the fridge to cool.
  2. Add the grated lemon rind and lemon juice to the cooling sugar water and leave to infuse for 10 minutes.
  3. Strain the lemon mixture to remove the rind, and pop the mixture into your ice cream / sorbet maker or freezer.
  4. Once the mixture has started to crystallise and become more solid, beat the egg whites till they are stiff and fold into the mixture.
  5. Continue to freeze until the sorbet reaches the required consistency.
  6. Serve in generous scoops.

If you would prefer a sour lemon sorbet, reduce the sugar and add a twist of lime.

 

How to Make Sorbet In the Freezer

You don't need an ice cream maker to make sorbet, but the texture of the finished sorbet will not be as smooth without one. Place the mixture in a container and pop it in the freezer for 3-4 hours. Mix the sorbet regularly with a fork as it freezes, or process it in a food processor once frozen.

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