Lebanese lemonade sorbet

Lebanese lemonade sorbet

By
From
Saha
Makes
a little over 1 litre of sorbet
Photographer
Matt Harvey

Sugar syrup

Ingredients

Quantity Ingredient
120g caster sugar
200ml water
10 whole lemons
150g caster sugar
500ml water
1 tablespoon turkish apple tea, (optional)
splash orange-blossom water, to taste

Method

  1. To make the sugar syrup, put the sugar and water into a small saucepan and heat gently, stirring occasionally until the sugar dissolves. When the syrup is clear, increase the heat and bring to the boil. Lower the heat and simmer gently for a few minutes, then remove from the heat and leave to cool.
  2. Wash the lemons well, cut each one into eight and place the pieces in a large mixing bowl. Pour on the sugar and massage the lemons, rubbing the sugar into the skin. The abrasive action releases the lemon oils. At the same time squeeze out as much juice as possible from the flesh. After about 5 minutes the sugar should have dissolved into a thick syrup. Cover the bowl with plastic wrap and chill in the fridge for around 4 hours.
  3. Add the water and 250 ml of sugar syrup and return to fridge to chill overnight. Strain and discard the lemons then add the tea, if using and the orange-blossom water. Pour into an ice cream machine and churn, according to the manufacturer’s instructions.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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