Fresh, zesty, home made lemon sorbet. No ice cream machine needed.

125gr sugar
200gr water
100gr juice (3-4 lemon)
2 lemon zest

  • Heat water and the sugar, bring to a boil. Cook for 2 mins then remove from heat.
  • Add lemon zest to syrup and mix well, set aside to cool.
  • Measure out 100g of lemon juice and add to the syrup mixture.
  • Pour into a container, cover it and freeze for 1hour until semi-solid.
  • Stir to break up the ice crystals and return to the freezer.
  • Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals.
  • Freeze overnight until firm.
  • Next day your sorbet is ready to serve.
  • Makes about 4 scoops.

Source: Sweet Dumpling Channel

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