Lemon Sorbet

Sorbet au Citron

Preparation info

  • Difficulty


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 300 g (10½ oz) juicy lemons
  • 5 large sugar lumps
  • 100 g ( oz) caster or icing sugar
  • 5 tablespoons water. Use a still mineral water to avoid the flavour of chlorine which characterises the water in some places.


  1. Put 5 tablespoons of water into a bowl.
  2. Wash the lemons carefully and then rub the skins with the lumps of sugar; the sweet-smelling oil in the skin will be absorbed into the sugar lumps. Put them together with the rest of the sugar into the bowl containing the water and allow to melt.
  3. Cut the lemons in half and squeeze them. Pour the juice into the bowl through a fine sieve or strainer. Stir the mixture thoroughly. Transfer the mixture to the ice-cream maker and freeze. When you serve the sorbet scoop it out into balls with a spoon dipped in hot water and pile it into well-chilled ice-cream dishes.