Awaken your taste buds with this super fast lemon sorbet recipe
by Lindsay Evans
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With so many flavours and varieties of ice cream and sorbet now available, who needs to make their own? We hear you. But if you've never done it before, there is something oh-so satisfying about making your own batch of homemade ice cream or sorbet. We swear it tastes way better than that container of haagan daaz, and it's a whole lot healthier for you too. So, if you've got some spare time on your hands this weekend, why not whip up a batch of our no-fail lemon sorbet. Refreshing, citrusy and flavour-packed, we promise it will awaken your taste buds (or cleanse your palette after a heavy meal.) No ice cream maker? No problem. Simply pour the lemon mixture into a 9 x 13-inch metal baking pan (the metal ensures it gets very cold,) and freeze for several hours, stirring often.
1 3/4 cups water
2 cups superfine granulated sugar
1 1/2 cups freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice
2 tbsp freshly grated lemon zest
Combine water and sugar in a small saucepan over medium heat. Bring to a boil and stir constantly until the sugar dissolves, about 1 minute. Remove from the heat and allow to cool.
Stir in the lemon and lime juice and the lemon zest. Transfer into the bowl of an ice cream maker. Churn according to manufacturer instructions. When the sorbet has frozen into ice crystals scoop into a storage container, cover tightly and freeze until ready to serve. The sorbet will continue to harden in the freezer.
TIP: if you do not have an ice cream maker, simply pour mixture into a 9 x 13 metal baking pan and freeze until mixture becomes very firm, about 4 to 5 hours. Stir every half hour while it is freezing.