lemon sorbet

Lemon sorbet

Easy vegan & gluten-free pud

lemon sorbet

10 mins plus freezing

Super easy

serves 8 to 10

About the recipe

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!


nutrition per serving

79

Calories


0g

Fat


0g

Saturates


19.3g

Sugars


0.2g

Protein


19.3g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Andy Harris

Ingredients

150g caster sugar

8 unwaxed lemons (should give you about 300ml juice)

Method

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!

  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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