Use your ice cream maker or blender to make cool and refreshing sorbets in no time.
Points to remember:
To make a traditional lemon sorbet you’ll need to start by making a sugar syrup. Put 250ml water in a pan and add 250g white caster sugar and a strip of lemon peel. Bring to a simmer to dissolve the sugar then leave the mixture to cool. This allows the flavour from the lemon peel to infuse into the syrup.
When the syrup has cooled remove the lemon peel and add the lemon juice – we used 100ml.
You can now freeze the mixture by pouring it into a freezable container and placing directly into your freezer. Take it out of the freezer every hour or so to stir it and break up the ice crystals. Repeat until it’s a scoopable consistency.
Alternatively pour the mixture into an ice cream machine and follow the manufacturers instructions, ours took about 1 hour.
For a cheat’s sorbet, you can freeze the syrup solid, cut it into chunks then blitz it in a blender until slushy and refreeze until scoopable.