Lemon Sorbet


  • 150 g Caster sugar
  • 8 Lemons About 300g juice


  • Finely grate the lemon zest into a pan, add the sugar and 250ml cold water, and warm over a low heat until the sugar dissolves, about 5 minutes.
  • Strain the mixture through a fine sieve into a bowl, returning half the lemon zest to the liquid (discarding the rest). Squeeze in the lemon juice, catching any pips in your fingers.
  • Stir well, allow to cool slightly, then chill in the freezer for around 30 minutes, before removing.
  • Transfer to an ice cream machine and churn until it’s the texture of sorbet. Pop it into a plastic container and freeze for 2 hours to firm up, before serving.