Sorbet

Lemon Sorbet

• 8 oz (250g) Granulated Sugar
• 3/4 Pint (450 ml) Water
• 1/2 Pint (300ml) Fresh Lemon Juice
• Zest of 1 Lemon
• Juice of 1 Lemon
• White of 1 Egg

Method

Combine the sugar, water and lemon zest in a saucepan. Set it over a gentle heat and stir frequently until the sugar has melted. Bring to the boil and boil for 5 to 8 minutes or until you have a light syrup. (For those of you with a sugar thermometer this is 230F or 110C.) Remove from the heat and leave until it is cold. Stir in the lemon juice and turn into an ice-cream maker, or pop in the freezer. WARNING!! Some shop-bought Lemon Juice can be very sour! You may prefer to use a mixture of orange and lemon juice if it is too sour for your personal taste! When the sorbet starts to freeze or thicken, whisk in the egg white. This is optional if you are worried about raw egg whites, but does help to keepthe Sorbet light and not just a block of frozen ice! Return to the ice-cream machine, if applicable,for further churning and then store in the freezer.

You may use the same recipe for Orange Sorbet, but substitute Orange juice for the lemon and also add the zest of 2 oranges instead of 1 lemon. For the keen drinkers amongst you: you may use a mixture of Vodka and water, or just vodka! In this version, you should boil the JUICE and a little water with the sugar and add the Vodka afterwards! Don't drive after eating this version though!