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Lemon sorbet

Lemon sorbet

Easy vegan & gluten-free pud

Easy vegan & gluten-free pud

Serves 8 to 10

Cooks In10 minutes plus freezing

DifficultySuper easy

Nutrition per serving
  • Calories 79 4%

  • Fat 0g 0%

  • Saturates 0g 0%

  • Sugars 19.3g 21%

  • Protein 0.2g 0%

  • Carbs 19.3g 7%

Of an adult's reference intake


  • 150 g caster sugar
  • 8 unwaxed lemons (should give you about 300ml juice)

Recipe From

Jamie Magazine

By Andy Harris


  1. Finely grate the lemon zest into a pan, add the sugar and 250ml cold water, and warm over a low heat until the sugar dissolves, about 5 minutes.
  2. Strain the mixture through a fine sieve into a bowl, returning half the lemon zest to the liquid (discarding the rest). Squeeze in the lemon juice, catching any pips in your fingers.
  3. Stir well, allow to cool slightly, then chill in the freezer for around 30 minutes, before removing.
  4. Transfer to an ice cream machine and churn until it’s the texture of sorbet. Pop it into a plastic container and freeze for 2 hours to firm up, before serving.

Watch the video: Sara s Kitchen Italian Lemon Sorbet (October 2021).