A vibrant and refreshing end to a meal, this recipe for Lemon Sorbet is served the Spanish way for a dessert as visually impressive as it is tasty.
From the book
Sorbet should always be sharp: you should taste the acidity of the lemon first, and then the sugar to balance it. Lemons vary in juiciness, so always buy a few extra.
When I was a child, this is how sorbets would always be served.
|600ml||lemon juice (from the lemons - see instructions)|
|juice of 2 limes|
You will need: an ice cream machine.
Trim the base off each lemon so it will sit flat, then cut off the top (keep these). Scoop out the middle, then mash through a sieve with the back of a spoon to get all the juice out. Depending on how juicy your lemons are, you may need a few extra. Put the lemon shells into the freezer so they’re nice and cold.
Put the water, sugar and glucose into a pan and bring to the boil, stirring to help the sugar dissolve. Leave to cool, then add the lemon and lime juice.
Churn in an ice cream machine until smooth and creamy.
Fill the frozen lemons with the sorbet and close with the reserved tops of the lemons. Put back into the freezer for another 5 minutes or so, just to freeze the tops on.