A deliciously refreshing treat for a hot Summer day.

Lemon Sorbet Ingredients:

  • 1 lemon
  • 1 cup water
  • 1/2 cup caster sugar
  • 1 teaspoon liquid glucose
  • 1/2 cup lemon juice (approx. 3 lemons)
  • 1/2 cup carbonated mineral water
  • 1 egg white

To Serve:
ORGRAN Amaretti Biscotti or Classic Choc Biscotti or a delicious waffle cone


Preparation time 15 minutes to make sorbet (plus about 2 hours for mixture to cool and become slushy ice and about 5 minutes to whip sorbet. Sorbet will need to freeze overnight before it is ready to use.) Makes 1 litre (2 pints).

  1. Cut the peel from the lemon. Finely dice peel. Put the peel, water, sugar and glucose into a medium-sized saucepan. Stir until boiling. Wash down any sugar crystals that form around the edge of the saucepan. Reduce heat and simmer for 5 minutes. Allow to cool.
  2. Pour lemon syrup into the bowl of an electric food blender. Blend until smooth. If you prefer a very smooth sorbet, strain the peel from the syrup. Leaving the peel in the syrup allows for a more developed flavour.
  3. Pour lemon juice and carbonated water into lemon peel syrup. Pour into a shallow dish and place into the freezer. Freeze until slushy ice.
  4. Place egg white into a clean, dry bowl. Beat until egg white is stiff. Remove syrup from freezer. Lightly fold egg white into lemon syrup.
  5. Pour mixture into an ice-cream container. Allow to set in freezer

Recipe via Orgran visit their website for more tasty treats.