Ingredients

The following ingredients have 2 Servings
  • 1 1/4 cups water
  • 6 to 9 ounces superfine sugar* (or blitz granulated sugar in a food processor until finely ground)
  • Zest and juice of 8 lemons (preferably organic (about 1/4 cup zest and 1 1/4 cups | 300 ml juice))

Instruction

  • In a medium saucepan over medium heat, bring the water, sugar, and lemon zest to a simmer, stirring until the sugar dissolves.
  • Increase the heat to bring the syrup to a rolling boil and cook for 2 minutes.
  • Remove from the heat and let it cool for a few minutes.
  • Stir in the lemon juice and let the syrup cool completely and become infused with lemon, 2 to 3 hours.
  • Pour the syrup through a fine sieve or strainer and into an ice cream maker. Discard the zest.☞TESTER TIP: There’s no need to chill the syrup prior to processing it in an ice cream machine.
  • Churn according to the manufacturer’s instructions until you have a soft set or until the blade stops, 30 to 60 minutes.
  • Spoon the tart lemon sorbet into an airtight, freezer proof container and freeze for at least 2 hours or overnight.
  • Remove the container from the freezer 10 minutes before scooping and spooning it up.