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Pam's Lemon Sorbet Recipe with a Special Mouthwatering Twist
We make this Lemon Sorbet Recipe from our own lemons... of course any type of lemon will be fine!
Also known in the Mediterranean as Sorbete, Granita and Granizada,
it is light, refreshing and absolutely delicious. Even better it is
amazingly quick and easy to make.
You just have to wait until it freezes.
Like all ices, it is a great emergency dessert - just sitting in the
freezer until you need it. Great for cooling down on a hot day...it
gets well into the 90šs here in Periana during full Summer!!
Come on - let's be COOL!
Lemon Sorbet Recipe Ingredients
-
200g Caster Sugar
-
300ml Water
-
Finely Grated Rind of 2 lemons
-
300ml Lemon Juice (About 6 Lemons)
-
50ml Limoncello Liquer (For Adult Diners Only, otherwise omit)
Method
- Put Caster Sugar and Water, and Lemon rind into a
small saucepan and stir over medium heat until all of the sugar has dissolved.
- Bring to the boil and boil steadily for 5 minutes
without stirring.
- Leave to cool and stir in the lemon juice and
limoncello.
- Chill in the fridge.
- I have found that, because of the high sugar and
fruit acid content, this does not work in my icecream maker...however I
am assured by friends that it can be done. Check your manufacturers
instructions if you have one.
- Instead I pour the lemon mixture into a shallow
container and put it in the freezer. Every hour I give the mixture a
good stir. Keep doing this and eventually your sorbet will form. If it
freezes too hard tip it into a mixing bowl and beat it with an electric
mixer, or whizz it in the food processor.
- Then spoon it into a suitable lidded container and
freeze.
- Bring out of th freezer 15 mins before serving and it will be easier to scoop.
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