Lemon sorbet
Easy vegan & gluten-free pud
Lemon sorbet
Easy vegan & gluten-free pud
“Try to find Sicilian or Amalfi lemons for this – they may be more expensive than regular lemons, but their sharp flavour is perfect for this palate-cleanser. You can also add a shot of vodka or grappa – for adults only! ”
Serves 8 to 10
Cooks In10 minutes plus freezing
DifficultySuper easy
Nutrition per serving
-
Calories 79 4%
-
Fat 0g 0%
-
Saturates 0g 0%
-
Sugars 19.3g 21%
-
Protein 0.2g 0%
-
Carbs 19.3g 7%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Andy Harris
Tap For Method
Ingredients
- 150 g caster sugar
- 8 unwaxed lemons (should give you about 300ml juice)
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Andy Harris
Tap For Ingredients
Method
- 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.
Recipe From
Jamie Magazine
By Andy HarrisRelated video
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited