Jamie Oliver

Lemon sorbet

Easy vegan & gluten-free pud

Lemon sorbet

Serves 8 to 10
Cooks In10 minutes plus freezing
DifficultySuper easy
Nutrition per serving
  • Calories
    79
    4%
  • Fat
    0g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.2g
    0%
  • Carbs
    19.3g
    7%
  • Sugars
    19.3g
    21%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
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Ingredients

  • 150 g caster sugar
  • 8 unwaxed lemons (should give you about 300ml juice)
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Tap For Ingredients

Method

  1. 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.
  2. 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.
  3. Stir well, allow to cool slightly, then chill in the freezer for around 30 minutes, before removing.
  4. 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.
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Nutrition per serving
  • Calories
    79
    4%
  • Fat
    0g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.2g
    0%
  • Carbs
    19.3g
    7%
  • Sugars
    19.3g
    21%

Of an adult's reference intake