Sorbetto al Limone

Lemon Sorbet

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 4 whole lemons, quartered
  • 1 kg (2.¼ lb) caster sugar


Place the lemons, sugar and bananas in a food processor (it is easier to do this in two batches). Pulse until the mixture is coarse with very small bits of lemon peel still visible.

Put this mixture into a large bowl and stir in the lemon juice. Churn in an icecream machine until frozen, or freeze in a suitable container.