Lemon Sorbet
A community recipe by CobyNot tested or verified by Nigella.com
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Combine sugar and water (and zest if using) in a pan, bring slowly to the boil, ensuring the sugar has dissolved before it comes to the boil to prevent crystallisation. If you stir, do so only while it is not boiling. Boil for five minutes. Set aside to cool (I like to transfer water back to my heat resistant jug and sit it in cold water to get things moving), once cool, stir in juice, strain and refrigerate until cold. Place in the freezer. If using ice-cream machine, once the syrup is very cold, pour into machine and churn, then store in freezer until required. If you don't have a machine, before putting in freezer, place mixture in shallow lidded container, and leave to freeze. Then put mixture into food processor and whizz up before storing in freezer until time to serve.
Introduction
This can, of course be made with any other sour citrus, such as grapefruit or lime, but lemon is quite traditional. I find that a little more juice is needed for grapefruit, but taste after combining with the syrup to see if you think this is the case. Measure the sugar first, this way, you don't have to dry the measuring jug before the next ingredient, as you would the other way around.
Ingredients
Serves: 0
- ⅓ cup lemon juice
- 1 lemon zest
- 1½ cups sugar
- 2¼ water
Method
Lemon Sorbet is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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