30
30
1.
Pour the sugar and water
into a saucepan and boil for 2 minutes to make a syrup�
Allow to cool completely� If you are in a hurry, you can replace this syrup with 150ml
(¼ pint) cane syrup�
2.
Stir
the apple and lemon juice into the syrup�
3.
Chill
for 2-3 hours in the fridge�
4.
Once the mixture is thoroughly chilled,
switch your ice cream maker on� Pour the
mixture in through the opening� Freeze-churn for 20-30
minutes, until the mixture reaches the desired consistency�
5.
Serve your sorbet
straightaway, or store in your
freezer in a suitable container�
1.
Pour the sugar,
water and lemon zest into a saucepan and boil for 2 minutes to make
a syrup� Allow to cool completely� If you are in a hurry, you can replace this syrup
with 300ml (½ pint) cane syrup�
2.
Stir
the lemon juice into the syrup�
3.
Chill
for 2-3 hours in the fridge�
4.
Once the mixture is thoroughly chilled,
switch your ice cream maker on� Pour the
mixture in through the opening� Freeze-churn
for 20-30 minutes, until the mixture reaches
the desired consistency�
5.
Serve your sorbet
straightaway, or store in your
freezer in a suitable container�
Green apple sorbet
Lemon sorbet
Preparation:
10
min
Resting time:
2-3 hours in the fridge
Preparation:
15
min
Resting time:
2-3 hours in the fridge
150ml (¼ pint) water
180g (8 oz.) caster sugar
250ml (8 fl. oz.) pure green apple juice
Juice of ½ lemon
450ml (¾ pint) water
250g (9 oz.) caster sugar
Zest of organic (or untreated) lemon
200ml (7 fl. oz.) lemon juice
≈
15 scoops
≈
15 scoops
Summary of Contents for Glacier
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