Jamie Magazine
By Andy Harris
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- Lemon sorbet
10 mins plus freezing
Super easy
serves 8 to 10
About the recipe
Try to find Sicilian or Amalfi lemons for this – they may be more expensive than regular lemons,
but their sharp flavour is perfect for this palate-cleanser. You can also add a shot of vodka or grappa – for adults only!
Recipe From
Ingredients
150g caster sugar
8 unwaxed lemons (should give you about 300ml juice)
Method
Try to find Sicilian or Amalfi lemons for this – they may be more expensive than regular lemons, but their sharp flavour is perfect for this palate-cleanser. You can also add a shot of vodka or grappa – for adults only!
- Finely grate the lemon zest into a pan, add the sugar and 250ml cold water, and warm over a low heat until the sugar dissolves, about 5 minutes.
- Strain the mixture through a fine sieve into a bowl, returning half the lemon zest to the liquid (discarding the rest). Squeeze in the lemon juice, catching any pips in your fingers.
- Stir well, allow to cool slightly, then chill in the freezer for around 30 minutes, before removing.
- Transfer to an ice cream machine and churn until it’s the texture of sorbet. Pop it into a plastic container and freeze for 2 hours to firm up, before serving.
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