Lemon sorbet
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Lemon sorbet

By Miriam Nice

A simple and refreshing lemon sorbet with just 4 ingredients, serve as a light dessert or in between courses at a dinner party

  • Prep:10 mins
    Cook:10 mins
    plus freezing
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 179
  • fat 0g
  • saturates 0g
  • carbs 42g
  • sugars 42g
  • fibre 0g
  • protein 0g
  • salt 0g

Ingredients

  • 250g white caster sugar
  • thick strip of lemon peel
  • juice of 2-3 lemons
  • 2 tbsp vodka (optional)
  • zest of half a lemon

Tip

Super smooth

Using the vodka stops the sorbet from freezing solid so that is stays beautifully smooth.

Method

  1. Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off the heat and leave to cool. Pick out the lemon peel and discard. Measure out 100ml of lemon juice and add to the sugar mixture along with the vodka if using.

  2. Pour into a freezer box and freeze for 1hr 30 mins then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.

  3. Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month. Serve scoops of sorbet decorated with a few curls of lemon zest.

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