Lemon sorbet

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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• CraftiEst

  06 August 2010

  CraftiEst commented on this recipe

  Loved it. I have no ice-cream maker so poured into freezable bowl, placed it in freezer for one and a half hours and then took it out and whiskedit with electric mixer. Placed back in freezer and then whisked it again every half an hour for 3 more times. Really nice consistency and very tasty.

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• Ella

  31 August 2010

  Ella rated this recipe

  

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• magicalgerald

  10 October 2011

  magicalgerald commented on this recipe

  Flavouring was good but it just wouldn't freeze - 100% sure I didn't make an error with the amount of each ingredient (not much to go wrong lets face it :-) but what I ended up with was very cold lemony syrup. Using an ice cream machine - took well over 40 mins to get any hint of freezing. Then transferred to freezer where, after 48 hours, I still had cold lemon syrup. Remixed with about 300ml of iced water and just about freezing now. Confused.com!

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• emmawilki

  07 January 2012

  emmawilki rated and commented on this recipe

  

  Just bought a delonghi top of the range gelataio ex display and got 75% reduction. This recipe is the first thing I tried and it is gorgeous. Never had this sorbet so smooth and silky before today. Will be bulk buying lemons for a while now!

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• Zaki

  25 February 2012

  Zaki commented on this recipe

  wont freeze?! :(

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• Mickanos

  15 May 2012

  Mickanos rated and commented on this recipe

  

  I have no ice cream maker so made it as per the instructions and poured it into an old plastic ice cream tub and put it in the freezer. It took till the following morning to freeze but it came out great. I simply stirred it after 2 hours and left it so it really couldn't be easier to make and is so refreshing.

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• Havva

  22 July 2012

  Havva rated and commented on this recipe

  

  This recipe came out far too sweet. I have made sorbet previously (not lemon) and have never used 500g of sugar. However, reading all the positive comments i thought the ingredients must be right but when it came out the freezer it was too sickly to eat. The lemon flavour was delicious, but next time i would use half the amount of sugar.

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• Hardcase

  26 November 2012

  Hardcase rated and commented on this recipe

  

  I 100% agree with the above comment. Way too sweet. I was thinking of using a third less sugar but half may be better. It also did take ages to freeze once it did it was a good consistency but i would like it to be a bit firmer so as it doesn't melt too quickly when served. I ended up recycling it as a base for frozen cocktails.

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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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