Zingy and refreshing, this lemon sorbet is the perfect summer recipe. It's surprisingly easy to make and looks really sweet if you serve it in the lemon skins. The lemon juice gives them a real kick, but if you/your kids want them slightly milder, just reduce the amount of juice slightly. For an even bigger lemon hit, add a little bit of zest.
- 4 lemons (to make 4 portions)
- 125g caster sugar
- 125ml water
1. Carefully cut the tops off the lemons to create your lids. Cut a small amount of skin off the bottoms so that they sit flat on a plate, being careful not to cut right through and create a hole.
2. Use a juicer to squeeze all the juice and pulp out of each of the lemons into a bowl and set to one side.
3. In a small pan, put the caster sugar and cold water and bring to the boil. Heat it until the sugar has dissolved and keep stirring until the liquid becomes a thick syrup (around 10 minutes).
4. Using a sieve, strain the lemon juice to remove any bits and then add the juice to the syrup. Allow to cool.
5. Put the mixture into a freezer-proof container and freeze for a few hours. Put the lemon skins in the freezer to freeze too. Every hour or so, give the mixture a stir to stop it from freezing into a block.
6. Once it is frozen, put the sorbet into each of the lemons and serve straightaway.
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