Lemon Sorbet
Serves 6 · Difficulty Easy
Method
Peel thin strips of yellow zest from the three washed lemons, leaving the white pith behind. Squeeze and strain enough fresh juice to measure 250 ml.
Heat the water, sugar and zest in a saucepan, stirring until the sugar dissolves. Simmer gently for 2 minutes, then remove from the heat.
Let the syrup cool completely. Strain out the zest, stir in the lemon juice and refrigerate until thoroughly cold.
Churn in an ice-cream maker until thick and softly frozen, following the machine’s instructions. Serve immediately in six small chilled bowls. For firmer scoops, transfer to a covered freezer container until scoopable.
