Dessert

Lemon sorbet

Name: Lemon sorbet recipe
Yield: 1L
Ingredients: 1 cup (250ml) freshly squeezed lemon juice; 300g caster sugar; 2 tsp (6g) sorbet stabiliser (from speciality grocers, optional, but stabiliser will help create a smoother, creamier sorbet that won’t melt as quickly); 6 lemon halves, flesh scooped out (optional), to serve; Lemon-infused olive oil, to serve

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by Ben Williamson

Jul 08, 2021

A refreshing summer dessert that comes with a special touch – you can serve it in scooped-out lemon halves. You’ll need a kitchen thermometer and an ice cream machine for this recipe.

1 cup (250ml) freshly squeezed lemon juice
300g caster sugar
2 tsp (6g) sorbet stabiliser (from speciality grocers, optional, but stabiliser will help create a smoother, creamier sorbet that won’t melt as quickly)
6 lemon halves, flesh scooped out (optional), to serve
Lemon-infused olive oil, to serve

Method

1.

Place lemon juice and 2 cups (500ml) water in a saucepan and heat to 40°C on a kitchen thermometer. Gradually add the sugar and sorbet stabiliser (if using), whisking constantly, until completely combined. Heat the mixture to 65°C, then remove from the heat and place in a large heatproof bowl set over a bowl of iced water. Stir until mixture is completely cold, then transfer to an ice cream machine and churn for 1 hour 30 minutes, or until smooth and frozen.
2.

Spoon into a container and freeze, or freeze in lemon halves, for at least 1 hour before serving. Drizzle with lemon oil to serve.

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