Lemon and Pernod Sorbet

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 3 measures Pernod
  • 12 lemons
  • 5 oz. (150 g.


Peel and grate the rind from the lemons. Boil the peel till soft in the water and sugar.

Strain off the peel and set aside.

Juice the lemons and add to the sugar mixture.

Freeze till soft snow consistency. If using deep freeze, give a vigorous stir about 4 times during freezing process.

Beat egg whites till stiff but not grainy and add the Pernod. Mix with the so