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14
LEMON SORBET – Makes 350ml
Ingredients
Quantity
Lemons 4
Caster sugar
200g
Hot water
300ml
WHAT YOU DO
Wash the lemons. Zest 3 of them, and squeeze the juice from all 4.
Put the sugar and hot water into a bowl. Stir until dissolved, then add the lemon zest.
Leave to soak for 10 minutes.
Add the lemon juice and leave to cool completely.
Pour the mixture into the pre-chilled freezer pot with the paddle running and leave to
freeze-churn for 25 minutes.
Place the pot of sorbet in your freezer for a further 30 minutes or so, to achieve a firm
texure.
SERVING TIP:
Scoop into champagne saucers and garnish with fresh mint.