I could eat ice cream all day, and sorbet for that matter. In fact, last night as the left over sorbet from our dinner party was melting, I was drinking it straight from the tray, having fought off my pal who was doing the same.
Lemon sorbet is perfect as a palate cleanser, or on a warm summer evening, as we finally had last night! Not very easy to photograph but too delicious to care. Its sweet, sharp and all sorts of delicious!
Ingredients. Serves 8
500ml Water
400g White Caster Sugar
Peel of 1/2 a Lemon
200ml Fresh Lemon Juice, about 4 Lemons
Method
1. Put the water, lemon peel and sugar in a saucepan and bring to the boil. Keep bubbling for 5 minutes
2. Remove from the heat and leave to cool completely. When cool, remove the peel and add the lemon juice. Stir well
3. Pour into a suitable freezer-proof dish and pop into the freezer
4. Stir with a fork or whisk every hour for 4 hours, to break up the large ice crystals, this is very important. Leave to fully freeze
5. You are done! How easy was that? Scoop and serve, maybe with candied lemon peel, or meringue kisses, or just on its own at the bottom of the garden!
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