REC: Lemon Sorbet (made this for Passover and it was wonderful)

[Guest guest]

Lemon Sorbet

Sorbetto al limone

 

Serves 8

 

Preparation: 20 minutes at least 2 hours freezing

Cooking: 10 minutes

 

10 lemons

345gm caster sugar

470ml water

 

Cut 2.5cm off the top of eight of the lemons, reserving the tops for

presentation.

 

Slice a small piece off the bottom of the lemons, so that they can stand up ion

their own.

 

Carve out the insides of the lemons, placing the juice and flesh in a bowl.

Press the lemon flesh through a sieve to extract as much juice as possible.

 

Measure out 290ml juice. If needed, use the 2 reserved lemons for extra juice.

 

Grate the zest of the 2 remaining lemons before using and put the zest to one

side for use later.

 

Place the hollowed out lemon shells in a freezer bag and freeze for 1 hour or

overnight.

 

Make a syrup by putting the sugar and water in a saucepan and bring to the boil,

stirring.

 

Add the lemon zest from the reserved lemons and leave to simmer for 5 minutes.

Remove from the heat and set aside to cool. Stir in the 290ml lemon juice, then

strain through a fine sieve. Cover and refrigerate for several hours, until

chilled.

 

Pour the liquid into a plastic container and freeze until slushy, stirring every

10 minutes or so to break up the ice crystals.

 

Fill the frozen lemon shells with sorbet, and place in the freezer for at least

1 hour or overnight.

[Guest guest]

Now that is a recipe for hot summers.

Can't wait to try it ou. Thank you for sharing it. <3

 

In , " Carol " <descartesmum wrote:

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> Lemon Sorbet

> Sorbetto al limone