Lemon Sorbet
- 200g caster sugar
- 300ml water
- 300ml strained lemon juice (about 6 large lemons)
- 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.
- Pour the lemon mixture into an ice cream maker and process following the manufacturer's instructions.
this sounds delicious!!
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