Lemon Sorbet (Lemon Water Ice)
Whole lemon flesh blended with sugar and water, sieved and churned into a sharp, refreshing lemon sorbet in the style of a water ice.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- zester
- sharp knife
- food processor or blender
- fine sieve
- large jug
- 900 g loaf tin
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 152 kcal |
| Protein | 0.3 g |
| Carbohydrate | 40.2 g |
| of which sugars | 36.8 g |
| of which free sugars | 36.8 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 0.2 g |
| Salt | 0.13 g |
Protein per 100 kcal
0.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Sorbet
- 8 lemons
- 480 ml water
- 210 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 1
Chill the tin. Put the loaf tin in the freezer so the sorbet does not melt when it goes in.
- 2
Zest. Finely grate 1 tsp of zest from one lemon and set it aside.
- 3
Prepare the lemons. With the sharp knife cut away the peel and all the white pith. Chop the flesh and remove the seeds; you need about 700 ml of chopped fruit.
- 4
Blend and sieve. Process the lemon flesh with 120 ml of the water, the sugar and salt for about 1 min until very smooth. Pour through the sieve into the jug, pressing hard on the solids, then stir in the remaining 360 ml water. Chill until cold.
- 5
Churn. Churn for 15-25 min until it looks like grainy soft serve. Add the zest during the last minute.
- 6
Freeze. Spread in the cold tin, cover and freeze for at least 1 h. If it is too hard to scoop, leave it for 5-10 min first.
Storage
Keep frozen and covered for up to 1 month.
