Lemon Sorbet

Ingredients

-0.3 cups lemon juice
-1 lemon zest
-1 ½ cups sugar
-2 ¼ water

Directions

1-Combine sugar and water (and zest if using) in a pan, bring slowly to the boil, ensuring the sugar has dissolved before it comes to the boil to prevent crystallisation.

2-If you stir, do so only while it is not boiling. Boil for five minutes. Set aside to cool (I like to transfer water back to my heat resistant jug and sit it in cold water to get things moving),

3-once cool, stir in juice, strain and refrigerate until cold. Place in the freezer.

4-If using ice-cream machine, once the syrup is very cold, pour into machine and churn, then store in freezer until required.

5-If you don't have a machine, before putting in freezer, place mixture in shallow lidded container, and leave to freeze.

6-Then put mixture into food processor and whizz up before storing in freezer until time to serve.