Lemon Sorbet

Cook time 40 minutes + freezing time
Servings 500ml


1 cup water

1 ¼ cups caster sugar

6 lemons (or 1 cup of lemon juice) and zest of 1 lemon, reserving the lemon halves

2 egg whites

Mint, to garnish

Lemon Sorbet


Add the sugar, lemon zest and water in a small saucepan and bring to the boil. Cool for 5-10 minutes until the sugar has dissolved and thick sugar syrup has formed then add the strained lemon juice. Remove from the heat and pour into a tin. Freeze for a few hours or until solid.

Remove from the freezer and break up then add to a food processor and blend to form a smooth, icy mixture. Add the egg white and blend until smooth. Place into a container and cover with cling film and a lid and freeze.

Tidy the lemon halve by scraping the pith to hollow out. Scoop sorbet into lemon halves and serve with mint.