How To Make Lemon Sorbet by Cherry Menlove

What you will need:

8 lemons

200g caster sugar

2 egg whites

1 tablespoon of finely grated lemon rind (taken from the above lemons)

400ml water

Standard size loaf tin

Bake Fest Friday - “Something Sweet for the Weekend” by Cherry Menlove

Love is an empty bowl.

In to which is put homemade lemon sorbet. A sorbet to tingle the taste buds, cleanse the palette and lick off the back of spoons as the day turns in to night from your chair in the garden.

Love is a recipe that is surrounded by myth and then revealed in it’s ease. A recipe that looks beautiful in any type of bowl as long as it wears a small hat of borage.

Love is lemon sorbet.

*This recipe must be made the day before consumption and needs time to freeze!*

You can find a weight conversion chart here if needed!

Take eight lemons, cut them in half and juice them.
From eight lemons you need to extract around 300ml of freshly squeezed lemon juice
Once squeezed put the lemon juice in a separate bowl and set aside
Use the remaining lemon skins and zest to produce a tablespoon of lemon zest
Combine the water, sugar and lemon zest in a saucepan over a medium heat, stirring constantly for about 5mins or until it starts to bubble
When the mixture has come to the boil turn down to a low heat and let it simmer for a further ten minutes or until the sugar has dissolved and the mixture starts to thicken slightly
Remove from the heat and allow to cool completely
Once the mixture is cold it needs to be strained over a bowl to get rid of the pesky bits of lemon rind as they are no longer needed
Add the freshly squeezed lemon juice to the bowl and pour all the mixture into the loaf tin, place in the freezer for 1.5 – 2 hours until it is almost firm
1.5 – 2 hours later remove from freezer
In a food mixer or with a hand whisk whisk the egg whites until they are stiff
Transfer your almost frozen lemon mixture into the mixer along with the egg whites
Whisk all of the ingredients together until combined and the mixture is smooth
Rinse out the loaf tin and dry off, then pour the whisked mixture back into the tin
Cover with cling film and place in the freezer over night.