Lemon Sorbet

Instructions

• 1

  Place the sugar and water in a saucepan. Stir over medium heat until the sugar has dissolved. Increase the heat to medium-high and bring the syrup to a gentle boil. Simmer for 2 minutes. Transfer to a large heatproof measuring jug. Allow to cool.

• 2

  Stir the lemon juice into the syrup. Cover and refrigerate for 3 hours until cold.

• 3

  Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.

• 4

  Once the sorbet is frozen, spoon or scoop into chilled bowls or glasses and serve with lemon wedges if using, or transfer to a freezer-safe container, just large enough to contain the sorbet. Freeze for 2-3 hours or overnight for a firmer sorbet.

• 5

  Store sorbet in the freezer for up to 3 weeks. The sorbet will become very firm after freezing overnight, so remove from the freezer and let it stand at room temperature for 5-10 minutes before serving for easier scooping.