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Lemon Sorbet
- Makes 1 quart sorbet to serve
6 to 8
- Difficulty
Easy
By Anne Willan
Published 2012
This lemon mixture is so heavy in sugar that it can also be frozen directly in the freezer as granita: Stir once or twice as it freezes and it will set to the perfect soft, slightly granular texture. When serving, simply scrape curls of the lemon mixture into chilled glasses, using a spoon.
Ingredients
- Pared zest and juice of
5 3 cups 750 ml
Method
Put the lemon zest, juice, water, and sugar in a saucepan and heat gently, stirring, until the sugar dissolves. Bring just to a boil, then cover and leave over low heat to infuse just below the boil for 30 minutes. (I find this is long enough, though
Let the syrup cool, strain it, and free
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