Refreshing Lemon Sorbet Food

LEMON SORBET

Steps:

• Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off the heat and leave to cool. Pick out the lemon peel and discard. Measure out 100ml of lemon juice and add to the sugar mixture along with the vodka if using.
• Pour into a freezer box and freeze for 1hr 30 mins then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.
• Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month. Serve scoops of sorbet decorated with a few curls of lemon zest.

REFRESHING LEMON SORBET

Steps:

• Place the lemon rind in a large saucepan with the sugar and water.
• Dissolve the sugar slowly, then bring to the boil and boil for 10 minutes.
• Remove the saucepan from the heat and allow the syrup to cool completely.
• Add the strained lemon juice, mix and pour into a suitable container.
• Cover and place in the freezer until the mixture is thick and slushy.
• Beat the egg white until stiff and fold into the mixture. Return the mixture to the freezer and freeze until stiff.
• Remove the sorbet from the freezer 10 minutes before serving.

STRAWBERRY SORBET

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.

FRESH LEMON SORBET

Steps:

• Bring water and sugar to boiling in a saucepan.
• Remove from heat; cool thoroughly.
• Cover and chill.
• Combine syrup, peel, and juice in a 9 x 9 x 2-inch baking pan.
• Add food coloring.
• Cover; freeze 3 to 4 hours or till almost firm.
• Break frozen mixture into small chunks.
• Transfer to a chilled mixing bowl.
• Beat with an electric mixer on medium speed till fluffy but not melted.
• Transfer to a 4 to 6-cup freezer container; cover and freeze till firm.
• To serve, let stand at room temperature for 5 minutes before serving.