Lemon Sorbet

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

Directions

1. 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.
2. 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.