Lemon sorbet

Lemon sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

In an ideal world we would choose Amalfi lemons for our sorbet, but these can be difficult to obtain. There is something special about this ancient fruit and its ties to the land and culture along the Amalfi coast are deep. We use every part of this noble knobbly fruit: the zest, the rind and the juice. The flavour is a real eyebrow raiser and many of our customers have suggested serving it with vodka.

Ingredients

Quantity Ingredient
500ml lemon juice, strained through a sieve into a bowl to remove pips and any pith
2 tablespoons lemon zest
200ml Glucose syrup
200ml Sugar syrup

Method

  1. Mix the lemon juice, lemon zest and glucose syrup together in a bowl. Refrigerate for 6 hours or preferably overnight.
  2. When ready to churn, remove the mixture from the fridge, add the sugar syrup, and churn in an ice-cream maker.
  3. Spoon the churned sorbet into a container or freeze until ready to serve, removing it 20 minutes before serving so that it can soften a little.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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