![]() Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes.Ĭontinue whisking the sorbet mixture every 30–40 minutes, until it has completely frozen. Add to the syrup, stir well and leave to cool.Ĭover and chill the lemon syrup for at least 2 hours until thoroughly cold.Īdd another 100ml/3½fl oz of cold water to the sorbet mixture and churn in an ice cream machine according to the manufacturers instructions.Īlternatively pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Cut all of the lemons in half and squeeze the juice – you should end up with about 225ml/8fl oz of juice. Boil for 2 minutes and then remove from the heat.įinely grate the zest from 3 of the lemons and add to the sugar syrup. Bring slowly to the boil, stirring to dissolve the sugar. Tip the caster sugar into a saucepan and add 250ml water.
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