Lemon sorbet recipe

Step-by-step

1. Pour the water into a saucepan and add the sugar. Place over a low heat and bring to the boil, whisking often, until the sugar dissolves. Reduce the heat and allow to simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.
2. Pour the syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes.
3. Add the lemon juice to the syrup and mix with a stick blender. Cover and refrigerate, ideally overnight, until thoroughly chilled (at least 4°C).
4. Pour the chilled mixture into an ice cream machine and churn according to manufacturer’s instructions.
5. When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2–3 hours).
6. Decorate each portion with a pinch of lemon zest before serving.

Recipe taken from The Icecreamists book. 

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