Classic, refreshing lemon sorbet is not as difficult to make as you might think.
This uplifting, refreshing iced treat is safe to eat on a clear liquid diet and gives the illusion of ‘solid food’ at a time when we are craving some real food the most.
The instructions here are for making it by hand without an ice-cream maker, but if you do have an ice-cream maker this will make the process even easier (just follow your appliance instructions).
Lemon Sorbet (for clear liquid diet)
Cooking Time: 30 minutes + cooling and freezing time (6+ hours)
Serves: 4
Ingredients
- A thick strip of lemon peel
- Juice of 2-3 lemons (no pulp)
- 1.5 cups white sugar (caster or superfine)
- 1 cup water
- 2 Tbsp clear apple juice, optional
Method
- In a small saucepan, heat water, sugar and lemon peel over medium-low heat until the sugar has fully dissolved and mixture is syrupy.
- Bring to a boil, and cook for 2-3 minutes.
- Remove syrup from the heat and allow to cool.
- Remove lemon peel and discard. Stir in lemon juice and apple juice (if using).
- Place syrup into a sturdy, freezer-safe container and freeze undisturbed for 1 hour 30 minutes.
- Remove from freezer, and whisk the sorbet syrup to break it up and incorporate any ice crystals that have formed at the edges. Return to freezer.
- Freeze for 4 hours, continuing to mix the sorbet once an hour to break up the ice crystals. Mixing will progressively become more difficult as the sorbet solidifies, but it is a necessary step to get a nice, light texture. An ice-cream maker will make this step easier, but is not required.
- When the mixture is firm but scoop-able, stop mixing.
- Serve immediately, or transfer into a freezer-safe container for storage.
Storage | Store in the freezer for up to 1 month.
Nutritional Info | Calories: 183cal | Protein: 1g | Carbohydrate: 42g | Fat: 0g
