For the past week or so it has been hot and sunny here, which doesn’t normally happen in Newcastle, so it’s best to make the most of it! So I decided to make some of this lovely lemon sorbet from a bargain cook book that I found in a charity shop – Good Housekeeping’s Healthy Family Recipes. You can make it in an ice cream maker but we don’t have one, but it still tasted amazing. It’s a real palette cleanser – super zingy and great in this hot weather!
3 juicy lemons
125g/4oz golden caster sugar
1 large egg white
1. Finely pare the lemon zest and the squeeze the juice into a separate bowl. Put the zest into a pan with the sugar and 350ml (12 fl/oz) water. Heat gently until the sugar has dissolved, and then increase the heat and boil for 10 minutes. Leave the sugar syrup to cool (this took about 30 minutes).
2. Add the lemon juice to the cool syrup and mix well. Cover and chill in the fridge for 30 minutes.
3. Strain the syrup through a fine sieve into a bowl. In another bowl, beat the egg white until just frothy, and then whisk into the lemon mixture.
4. Either use an ice cream maker or pour into a shallow freeze-proof container, and freeze until almost frozen. Mash with a fork and freeze completely.
5. Remove the sorbet to the fridge 30 minutes before serving. Enjoy!
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