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Lemon sorbet

Lemon sorbet

Preparation : 15 min Resting : 2 hr
Cooking : - Equipment :
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Serves 10-15 scoops :
450 ml water
250 g caster sugar
Zest of organic lemon
or untreated lemon
200 ml lemon juice
1Pour the sugar, water and lemon zest into a saucepan and boil for 2 minutes to make a syrup. Allow to cool completely. If you are in a hurry, you can replace this syrup with 300ml cane syrup.
2Stir the lemon juice into the syrup.
3Chill for 2‑3 hours in the fridge.
4Once the mixture is thoroughly chilled, switch your ice cream maker on. Pour the mixture in through the opening. Freeze-churn for 20‑30 minutes, until the mixture reaches the desired consistency.
5Serve your sorbet straightaway, or store in your freezer in a suitable container.

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