Tuesday, 9 April 2013

Lemon Sorbet


  • 200g caster sugar

  • 300ml water

  • 300ml strained lemon juice (about 6 large lemons)

  1. Put the caster sugar and the water in a small saucepan and over a medium-low heat. Heat the pan gently, stirring, until the sugar has completely dissolved. Bring to the boil and boil steadily for 5 minutes (without stirring), or until the solution has attained the consistency of a thin syrup. Leave to cool, then stir in the lemon juice.

  2. Pour the lemon mixture into an ice cream maker and process following the manufacturer's instructions.

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