Next up, to cleanse the palate, a simple sorbet. Note that if you have an ice cream maker it’ll make life easier, but it’s not mandatory (I don’t have one).
This recipe uses 8 lemons, and makes about 2.5 cups of sorbet.
- Make up some simple syrup (see post 1 of this series) with 1 cup of water and 1 cup of sugar.
- While it’s cooling, zest most of the lemons. You’re looking for about 2 tsp of zest – the finer, the better – I reckoned I had enough after six lemons.
- Juice the lemons. You’re looking for about a cup of juice.
- Mix the juice, zest and cooled syrup. Chill well (I left mine in the fridge for a couple of hours).
Now freeze. If you have an ice cream maker, you’re all set – but I don’t. That’s OK, it just means a bit more effort. The end product is a water ice, not a block of solid ice, so all you have to do is fluff it up a bit as it freezes.
- I split the mixture into a couple of clean shallow plastic tubs and put them in the freezer.
- After a few hours it was semi-solid; I mashed it up with a fork, then put it back in the freezer. Ideally I’d have done this again after a few more hours, but it was late in the evening so I left it overnight. This was maybe a bit too long as it was nearly solid so was a lot of work! (You could probably use a blender instead, but I don’t have one.)
- Then put it back in the freezer. After 12-24 hours it’s frozen enough to serve.
Ross is an expat thirtysomething Brit who went to the Shakey Isles in search of adventure. Works in technology, enjoys creating, has a love-hate relationship with his kitchen.
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