Prep time:plus freezing time
Total time:plus freezing time
Skill level: Easy peasy
Costs: Cheap as chips
A classic lemon sorbet can be served as a refreshing dessert or as a palate cleanser between two savoury courses. The basis of all fruit sorbets is a simple sugar syrup flavoured with fruit juice or fresh fruit puree. As a general guide the sharper the fruit the sweeter the syrup needs to be. This recipe contains whisked egg whites to help give a smooth textured sorbet but you can make it without them, if liked.
- 200g caster sugar
- 200ml water
- Juice of 6 large lemons
- 2 medium egg whites
- Fresh mint sprigs, to garnish
Replace the lemon juice with orange juice to make an orange sorbet and for a berry sorbet use 225g pureed raspberries.
- Place the sugar and water in a saucepan and heat gently, stirring all the time, until the sugar has dissolved. Bring to the boil and boil for 4-5 mins until syrupy.
- Remove the pan from the heat and leave to cool completely. Stir in the lemon juice. Pour the syrup into a shallow freezerproof container and place in the freezer for 1-2 hrs until the mixture turns slushy.
- Whisk the egg whites in a clean grease-free bowl until softly peaking. Gradually add the slushy syrup and gently whisk into the egg whites. Return the mixture to the container and place in the freezer for a further 1-2 hrs until slushy.
- Mash the slushy sorbet with a fork to break up any sugar crystals then return to the freezer and freeze until solid.
- To serve the sorbet, remove from the freezer and stand at room temperature for 20-30 mins to soften slightly. Serve in scoops garnished with fresh mint sprigs.