Lemon sorbet recipe

1. 1

   Pour the water into a saucepan and add the sugar.

2. 2

   Place over a low heat and bring to the boil, whisking often, until the sugar dissolves.

3. 3

   Reduce the heat and allow to simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.

4. 4

   Pour the syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature.

5. 5

   For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes.

6. 6

   Add the lemon juice to the syrup and mix with a stick blender.

7. 7

   Cover and refrigerate, ideally overnight, until thoroughly chilled (at least 4C).

8. 8

   Pour the chilled mixture into an ice cream machine and churn according to manufacturer's instructions.

9. 9

   When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid.

10. 10

    Freeze until it reaches the correct scooping texture (at least 2-3 hours).

11. 11

    Decorate each portion with a pinch of lemon zest before serving.

* Per serving · 4 servings · Values may vary.

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