Fresh Lemon Sorbet

Honestly, what do you serve after Chinese? Had the in-laws over this weekend for a massive Chinese take-out with the works; whole duck with pancakes, sweet and sour this and that and obviously the crunchy or rather sugary dried beef, loved by all especially the clogged arteries!
I wanted to make a dessert which didn’t have too many steps in, not a lot of baking, done my fair share for this week and with ingredients handy at hand. So I decided to make lemon sorbet.
I had lots of lemons at home and was quite fed up of stocking up on more lemon curd so this recipe was exactly what I needed. I did not include any egg whites in this recipe, so it would be suitable for both children as well as pregnant women.
750ml of water
400g sugar
300ml of fresh lemon juice
You will need to start by placing 750ml of water in a pot with 400g of sugar. Place the pot over a medium heat until the sugar dissolves. In the meantime, wash your lemons and squeeze them. You will need 300ml of juice which is roughly 8 to 10 lemons.
Try keeping the lemons after you squeeze the juice out, they can be used to serve your sorbet in, otherwise you can zest the lemons before squeezing and keeping the zest for later.
Once the sugar has dissolved, add the lemon juice and stir. At this point you can churn the sorbet in an ice-cream machine or else you can place it in a shallow container and place it in the freezer.
Churning should take you around 30 minutes. If you are freezing the sorbet, set your timer for 1 hour. Once your timer rings, whiz the sorbet in an electric blender then place it in the same container and re-freeze. Repeat this process for another 3 times until the sorbet is soft and flaky on the last check.
If you kept the lemon halves, peel the pith out and slice the ends to make your cups stand straight. Make sure that you do not pierce the cups or else the sorbet will run out once it starts to melt.

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