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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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• Leah

  23 July 2008

  Leah rated and commented on this recipe

  

  easy and delicious

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• yumyum

  07 February 2009

  yumyum commented on this recipe

  what do you use if you do not have an ice cream machine?

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• James Court YMCA

  07 August 2009

  James Court YMCA rated and commented on this recipe

  

  Franchesca and Paula made the sorbet using half the amounts. We don't have an ice cream machine but the amount of sugar in the recipe meant that it stayed soft for a long time and we were able to mash it up with a fork. It is the first time we have made ice cream at James Court.

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• thethatgirl

  23 August 2009

  thethatgirl commented on this recipe

  how long should the liquid be churning for? mines been in there for 25 mins and looks the same as it did when i put it in.

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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

Preparation 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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