Lemon Sorbet Recipe…
If you follow me on twitter you will know that this Labour weekend I have attempted to make for the first time some yummy Lemon Sorbet! Well, the good news is it went very well (impossible to stuff up really) and is so delicious that it very may well be gone by the end of the weekend.
This is my Nana’s recipe, which is perfect for long, hot Summer days and something fancy to offer dinner guests as a palette cleanse between meals — this would also go beautifully with some Gin (with some crushed mint and a squeeze of lime…. just putting that out there) so here is the recipe, have a go!
1 cup of water
1 cup castor sugar (the fine kind, just so it dissolves faster, regular is fine)
1 cup lemon juice (about 5 lemons, depending on size)
2T of lemon rind
You can make this with more or less of the measurement above, it’s important to keep it relative i.e. if you use 2 cups of water, make everything else two cups. Now, I found this amount of sugar was super, super sweet. You could easily reduce it to 3/4 of a cup of even 1/2 a cup if need be.
Place the water, sugar and lemon rind into a saucepan on a low heat. Stir gently until the sugar has dissolved, remove from heat and allow to cool.
Squeeze lemon juice and add to your measuring cup. Once you have 1 cup full, strain with a seive into a metal bowl (as you can see, I did not strain this, you don’t have to but it helps with the stray pips).
Strain the syrup that you made in the saucepan through a seive and into the lemon juice. This is important to strain as you don’t want any of the rind in the sorbet.
Place the metal dish onto a bath of ice to cool or pop in the fridge if you have the room. Once it has cooled, transfer to a shallow plastic container and place into the freezer for an hour or so.
Once the lemon mixture is partially frozen (sort of sloppy) fluff it up with a fork and give it a good mix around. Place back into the freezer for another hour, fluff up again and return to the freezer. This time, allow it to freeze solid.
Once your sorbet is ready, take it out of the freezer and place into either a food processor — or like me, pop it into a bowl and use a hand held stick blender. Blend until it’s lovely and smooth.
Place into a plastic, air tight container, smooth over and freeze. Once frozen, you can scoop it out and enjoy! Garnish with a little mint if you fancy.