Simple Lemon Sorbet

Action packed zingy lemons and sweet syrup power play the taste buds with this super easy recipe.

750 cl water

500 g caster sugar

8-10 ripe lemons

Make a stock syrup with 750 cl of water to 500 g of caster sugar ( use white rather than golden caster sugar in this instance )

To make the syrup simply heat the sugar and water together to dissolve, leave on a low heat for 2-3 minutes  and then remove to cool.  Once cooled add the juice and finely grated zest of the 8-10 lemons.

Tip: Placing the whole lemons into the microwave on full power for a few seconds yields far more juice from the fruit.

Process in an ice cream machine or make into ice cubes and blitz in a food processor.

Limoncello, pronto!

I litre of vodka, don’t waste the good stuff on this recipe

750g white caster sugar

8 unwaxed lemons, juice and finely grated zest no yucky pith

Place 2-3 cups of vodka into a sauce pan and gently heat, DO NOT BOIL once  the vodka is warm add the sugar, swirl and stir until it has dissolved without colour.

Remove from the heat and add the lemon juice and zest, leave to cool.

Pour into a suitable bottle/s and place into the fridge to chill and then into the freezer for 3-4 hours.  The alcohol will not freeze, return it to the fridge to store shaking it to amalgamate from time to time.  It is ready to serve once removed from the freezer.

Add one third limoncello to two parts sorbet in a food processor for a fast, fresh and fabulous Lemoncello sherberto!

Enjoy! x