Ingredients Jump to Instructions ↓

  1. 1 cup caster sugar

  2. 300 ml water

  3. 4 lemons

  4. 1 egg white

Instructions Jump to Ingredients ↑

  1. Make sure lemons have been washed.

  2. Put sugar and water in a saucepan and bring to the boil, stirring occasionally until sugar is just dissolved.

  3. Use a vegetable peeler and peel the rind off the lemons and put the rind into the pan.

  4. Simmer for 2 minutes without stirring,take off heat and leave to cool, then chill in fridge.

  5. Squeeze juice from lemons and add to chilled syrup in saucepan.

  6. Strain into a jug and chill again in fridge.

  7. Put into ice cream maker and churn until thick (or you can use beaters if you don't have ice cream machine).

  8. Add egg white and churn 10 to 15 minutes until firm enough to scoop.

  9. Put sorbet into freezer container and put plastic wrap on top to prevent ice forming, put lid n container and put in freezer, use within a month. ?


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