Prep 45 mins
Cook 0 mins
A fruit sorbet is one of the simplest of desserts to make; you just have to be patient while the mixture freezes. A classic lemon sorbet like this makes a great, light summer pudding, but is also excellent as a palate-cleanser between two savoury courses.
- 7 ounces superfine sugar
- 1 1⁄4 cups water
- 1 1⁄4 cups lemon juice (about 6 large lemons, strained)
- 3 tablespoons lemon-flavored vodka
- Put the sugar and the water in a small saucepan and over a medium-low heat. Heat the pan gently, stirring, until the sugar has completely dissolved. Bring to the boil and boil steadily for 5 minutes (without stirring), or until the solution has attained the consistency of a thin syrup. Leave to cool, then stir in the lemon juice, and the lemon vodka.
- Pour the lemon mixture into an ice cream maker and process following the manufacturer's instructions. Alternatively, if you don't have an ice cream maker, pour the lemon mixture into a shallow container and freeze for an hour. Remove from the freezer and beat with an electric mixer until smooth, then return to the freezer. Repeat this procedure twice to produce a smooth, fine-textured sorbet, then leave to freeze until very firm. Serve in scoops.