Serves 4
This is one of the most classic of sorbets and is still a favourite of mine. It is so cleansing and refreshing as part of a large meal or as a light summer dessert served alongside some fresh berries.
6 lemons
200g sugar
400ml water
3 tbsp liquid glucose
1 With a potato peeler remove the zest from 3 of the lemons and place in a saucepan with the sugar, 400ml water and liquid glucose. Heat gently and stir to dissolve, then bring to the boil.
2 Remove from the heat and allow to infuse for 1 hour. Strain and discard the lemon zest.
3 Squeeze the lemon juice from all the lemons and pass through a fine sieve to remove any pith.
4 Mix the juice with the sugar syrup and churn in the ice-cream maker until firm.
5 If not using immediately, transfer to a plastic container and keep in the freezer for up to 1 week.