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11
Water
50ml
Caster sugar
100g
Unwaxed lemons
zest of 2, juice of 5
Ingredients
1 portion
1. Boil the water in a pan, add the sugar and stir until it has dissolved. Allow the mixture
to simmer for 5 minutes until it thickens a little. Remove from the heat.
2. Stir in the lemon zest and juice, transfer the mixture to a clean jug, allow to cool slightly
then refrigerate for 1-2 hours until chilled.
3. Follow the directions in ‘How to assemble the Mini Ice Cream Maker’ and ‘Instructions
for use’. Churn the mixture for 15-20 minutes until it has reached a soft scooping
consistency.
This recipe is a great palate cleanser between courses and is also wonderful served with
other desserts.
LEMON SORBET