Lemon sorbet is so cooling and refreshing, it’s just perfect for a hot summers day. This recipe it sweet but sharp and the good thing is it’s only 15 calories per 120 g serving.
6/7 unwaxed lemons (300 ml)
300 ml water
150 g granulated sweeter – Stevia
1 strip of lemon peel
Zest of one lemon
Mint to decorate (optional)
Add the water, strip of lemon and sweetener to a pan (Stevia is the best option as it is come from a plant) It’s best not to get too much white pith when stripping the lemon as that can make the liquid a little bitter. Heat on a low heat until the sugar substance dissolves and you’re left with a syrup substance. Be patient with this it takes 7/8 minutes. Remove the lemon peel and allow to cool.
Juice the lemons and add the lemon juice to the syrup. Pour the lemon liquid into either ice cube trays or a non stick loaf tin. Tip – silicon ice cube trays are the easiest option. Cover with cling film and freeze until solid.
Once they are ready, run them under a tap to release and place them in a food processor. Blitz for 5 mins. Be patient as this does take some time, you’ll need to pulse it and scrape it off the sides. You are looking for a soft mixture.
Place the mixture in a container and place it back in the freezer for a half an hour or so or until it’s scoop-able.
Serve the sorbet with a little lemon zest and decorate with a mint leaf.