Lemon sorbet
A fresh lemon sorbet made from sugar syrup and fresh lemon juice. Dextrose keeps the ice smooth, and making the base a day ahead gives the most flavour.
- Ice-cream maker
Method
Put the water, sugar and dextrose in a saucepan and bring to the boil.
Let the sugar syrup boil for 2 minutes, then leave to cool.
Mix the sugar syrup with the lemon juice and, if you like, the zest.
Churn the mixture in the ice-cream maker until it becomes sorbet.
For a lighter sorbet, add a whisked egg white towards the end of churning.
Keep the sorbet in a container in the freezer until serving.
Equipment
Saucepan, citrus press, zester, ice-cream maker, freezer container
Tip: The sorbet is at its best if you make the mixture a day ahead and keep it in the fridge so the flavours can develop.
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