Recipe: Lemon Sorbet

Ingredients

  • peel of 3 lemons
  • juice of 2 lemons
  • water
  • sugar
  • 2 tsp glycerine
  • 1 cap of Cointreau, Limoncello or other citrus liqueur (optional)

Special Equipment

  • an ice-cream maker

Method

  1. Peel lemons into a saucepan.
  2. Add water and sugar.
  3. Boil for 5 minutes.
  4. Leave to cool, then pour mixture (including peel) into a container and refrigerate.
  5. When fully cold, add glycerine, lemon juice and liqueur and return to fridge.
  6. Pour into an ice-cream maker and follow manufacturer's instructions.
  7. (optional) 2 hours after putting into the freezer, remove and empty into a food processor. Puree for a minute until smooth, then return to the freezer. Do not let it melt in the process.

The glycerine and the alcohol in the Cointreau, and the final step make it 'soft scoop'.

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