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
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.
Replace the lemon juice with orange juice to make an orange sorbet and for a berry sorbet use 225g pureed raspberries.