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Lemon Sorbet Recipe


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     Lemon Sorbet

Category   Desserts - Breads
Sub Category   None
Preptime   30mins - cooling


3 large lemons 250g granulated sugar 250ml (1 cup) tonic water 1 egg white 15-30ml (1-2 tbsp gin) optional -) Scrub the lemons in warm soapy water, then rinse and dry well. Using sharp knife, remove only the coloured outer later of the zest then finely chop. Squeeze the juice. Put lemon juice, zest, sugar and tonic water into a sauce-pan and heat gently stirring occastionally for 5 mins until sugar has dissolved and become syrupy. Remove from heat and leave to cool Strain syrup through a sieve into a jug. Chill in fridge for 1 hour. Pour liquid into ice-cream maker and churn for 15-20mins until thick and frozen. Loosely break up the egg white with a fork and add to the machine with the gin (if using) then churn for a further few revolutions until combined. Serve sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making

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