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Everyone would make this again

Recipe by olive magazine

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1. Put the sugar in a pan with 750ml water. Heat gently until the sugar dissolves then simmer for a couple of minutes. Stir in the lemon juice and zest then leave to cool.
2. Churn the liquid in an ice cream machine to sorbet consistency. Serve a couple of scoops per person sprinkled with a few strands of lemon zest.

166 kcalories, protein 0.1g, carbohydrate 44.1g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.01 g

Latest comments and suggestions

• mike

  08 January 2008

  mike commented on this recipe

  First class, I would suggest that you simmmer a little of the lemon zest when you make the syrup, and then remove. I also chill the mixture in the fridge beore adding to the ice cream maker. Suggest you chill the serving dishes in the freezer. My guests loved it.

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• mike

  08 January 2008

  mike rated this recipe

  

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• veggiefoodlover13

  10 January 2008

  veggiefoodlover13 rated and commented on this recipe

  

  lemon sorbet was already my fave food but now it is the only pudding i can actually enjoy-without having to feel bad 'cos it is low fat (compared to icecream anyway!!)

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• stefania

  20 May 2008

  stefania commented on this recipe

  when trying a new recipe i always like comparing the ingredients to other recipes of the same from other books. in the case of lemon sorbet all the others had a whisked egg white or two (subject to the quantity). this one doesn´t. the egg white gives body, volume and consistency to the sorbet. making it soft and smooth. i´m guessing i would have made a fiasco otherwise.

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Ingredients

• 500g caster sugar
• 250ml lemon juice (6-8 lemons)
• 1 lemon , unwaxed, zested

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Difficulty and servings

Makes 1.2 litres

Preperation and cooking times

Ready in 20 minutes, plus churning

Ingredients

• 500g caster sugar
• 250ml lemon juice (6-8 lemons)
• 1 lemon , unwaxed, zested

166 kcalories, protein 0.1g, carbohydrate 44.1g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.01 g

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