A fruit sorbet is one of the simplest of puddings to make. Most people are like:what, you can make that at home? What, it only needs two ingredients? No ice cream machine needed? I’m in!
Well I will tell you:It’s relatively quick to make, contains no artificial flavours or colours and tastes absolutely divine!
I experimented a bit with the proportions. My first batch turned out too sweet, the second one turned out to bitter (at that batch I was still adding lemon zest to the mixture). The recipe below turned out just perfect. Not too sweet, not too lemony, not too watery. A lovely refreshing lemon sorbet that’s good enough to be served at dinner parties. And surely a welcome cooling “any day “dessert for hot summer days.
Ingredients:
1 cup water
3/4 cup palm sugar ( or caster sugar)
3/4 cup lemon juice, freshly squeezed
Method:
- Make a simple syrup by heating sugar and water in a saucepan over medium heat until the sugar has completely dissolved. Remove from heat and let cool.
- Stir in lemon juice. Chill the mixture in the fridge until thoroughly cooled.
- Pour the lemon mixture into a shallow bowl or pan. Freeze until almost solid. Take out of the freezer, and thoroughly stir it with a fork. Put back into freezer and freeze until solid.
- Scoop out the frozen mixture and place it into a food processor. Pulse until smooth. Transfer sorbet to airtight container and return to freezer until ready to serve.
- Scoop into serving bowls. Garnish with fresh mint leaves. Serve immediately.
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