Why you should cook sorbet
This recipe for sorbet is incredibly simple to follow and requires no special equipment like an ice cream maker. You can control the amount of sugar and choose your favourite citrus fruits for the best flavour. Making your own sorbet at home ensures there are no artificial colours or preservatives in your dessert. It is a versatile base that works well with lemons, limes or even oranges.
How to make sorbet
Make syrup: Combine the sugar and water in a small saucepan over medium heat. Stir the mixture until the sugar has completely dissolved and the liquid is clear. Bring it to a gentle boil for one minute then remove from the heat. Let the syrup cool down to room temperature before moving to the next step.
Add flavour: Squeeze the juice from the lemons until you have the required amount. Stir the lemon juice and the zest into the cooled sugar syrup. Pour the mixture through a fine sieve into a bowl to remove any bits of pulp. This ensures your sorbet has a perfectly smooth texture once frozen.
Start freezing: Pour the liquid into a shallow freezer proof container and place it in the freezer. Leave it for about two hours until the edges begin to set and turn firm. Use a fork to break up the ice crystals and stir the mixture thoroughly. Return the container to the freezer to continue the setting process.
Final set: Repeat the stirring process every hour for the next few hours to keep the texture light. Once the sorbet is firm and scoopable, it is ready to be served. Store the dessert in an airtight container to prevent ice crystals from forming on the surface. Serve the final dish in chilled bowls for the best experience.
Useful tips for sorbet
Use fresh lemons for the brightest flavour as bottled juice can often taste bitter. If you want a softer sorbet, you can add a tablespoon of vodka or light corn syrup to the mixture. This prevents the dessert from freezing too hard and makes it easier to scoop. You can experiment with different fruits like raspberries or mango by blending them into a smooth puree first.
Ensure the sugar syrup is completely cold before adding your fruit juice to maintain a fresh taste. If the sorbet becomes too hard in the freezer, let it sit on the counter for five minutes before serving.
You may also like
duck legs with red cabbage,
roast lamb with gravy or
belgian waffles.
