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Summer Dessert Recipe
ShareSorbet is a frozen confectionary similar to that of ice cream, but made without any dairy products. This makes it a great dessert for those who are dairy intolerant or allergic.
Sorbet is generally made with sweet syrup made of sugar, or sugar and water and flavored with fruit juice or puree. The same method used to make ice cream is used to make sorbet.
Sorbets do contain real fruit, so it does hold some nutritional value. However, there is a high amount of sugar and high levels of dietary sugar can contribute to health problems such as nutritional deficiencies, diabetes, heart disease, dental cavities and hyperactivity in children. As with any high-sugar food, it is best for sorbets to be eaten in moderation.
Ingredients
- 150 g caster sugar
- 8 unwaxed lemons (should give you about 300ml juice)
Method
- Finely grate the lemon zest into a pan, add the sugar and 250ml cold water, and warm over a low heat until the sugar dissolves, about 5 minutes.
- Strain the mixture through a fine sieve into a bowl, returning half the lemon zest to the liquid (discarding the rest). Squeeze in the lemon juice, catching any pips in your fingers.
- Stir well, allow to cool slightly, then chill in the freezer for around 30 minutes, before removing.
- Transfer to an ice cream machine and churn until it’s the texture of sorbet. Pop it into a plastic container and freeze for 2 hours to firm up, before serving.
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References
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