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Lemon Sorbet


  • 200g caster sugar

  • 300ml water

  • 4 well scrubbed lemons

  • 1 egg white


  1. Put sugar and water into a saucepan and bring to a boil, stirring occasionally until the sugar is just dissolved.

  2. Using a peeler, peel rind of 2 lemons and put into an empty saucepan. Simmer for 2mins without stirring, then remove from heat. Leave to cool then chill.

  3. Squeeze juice from all lemons and add to sugar syrup. Strain mixture into a shallow container and freeze for 4hrs.

  4. Scoop sorbet into a food processor and beat until smooth.

  5. Lightly whisk egg white with a fork until frothy. Spoon sorbet back into container, beat in egg white and freeze for another 4hrs.

  6. Scoop sorbet into bowls or glasses and decorate with lemon rind strips.

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