Lemon sorbet in shells

Serves 6 Desserts and puddings

Advertisement

Method

If using the lemon shells for the sorbet presentation, cut a tiny slice from the bases of the lemons so they stand upright and cut off the top third. Using a small knife or grapefruit knife, cut around the inner flesh and ease out with a spoon. Be careful not to make

a hole at the bottom when you remove the pulp. You can use the pulp by squeezing it into a pan
to use for the sorbet mixture. Put the lemon shells on a tray and freeze for a few hours or while the sorbet is churning.

Add the lemon rind, sugar, glucose syrup and 250ml cold water to a pan (along with the squeezed-out juice from your shells). Place over a low heat and allow the sugar to dissolve – this takes around 4 minutes. Swirl the liquid around in the pan to loosen any sugar in the bottom of the pan, add the 600ml of lemon juice and cool completely. Strain through a sieve set over a bowl, discarding the zest.

Churn the mixture using an ice-cream machine following the manufacturer’s instructions or still freeze. To still freeze, put the purée in a freezer-proof container and freeze for 2 hours. Using

a fork, dig the frozen edges into the slushy middle and whisk with electric beaters until all the mixture is evenly slushy. Repeat the freezing and whisking process once more, then refreeze until firm but not totally solid. Break it up again into a food processor and whizz to a smooth snow. Put in a container, cover and freeze overnight or until needed. Or fill the lemon shells.

Transfer to a freezer-proof container, cover and freeze for around 4 hours before serving. If frozen for longer and it becomes a little too hard, remove the lid and chill for 10 minutes before serving.