Ene's Recipe Book

Lemon Sorbet

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Cook Time

10 min





  • 200 g
  • 425 ml
  • 8


  1. Put the sugar and water in a heavy based saucepan and heat gently,, stiring, until the sugar has dissolved. Bring to the boil, then boil, without stirring, for 10 minutes to form a syrup. Do not let it brown
  2. Meanwhile, using a potato peeler, thinly pare the rind from 4 of the lemons. Remove the syrup from the heat and add the pared lemon rind. Cool for at least 1 hour
  3. Squeeze the juice from the lemons and strain into a measuring cup-you need 425ml in total. When the syrup is cold, strain it into a bowl, add the lemon juice and stir together until well mixed.
  4. If using an ice cream maker, churn the mixture in the machine following the manufacturer's instructions.Alternatively, freeze the mixture in a freeze proof container, uncovered, for 3-4 hours or until mushy. Turn the mixture into a bowl anmd stir with a fork or beat in a food processor to break down the ice crystals. Return to the freezer and freeze fo another 3-4 hours until firm. Cover the container with a lid for storing
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