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Ingredient
Zingy lemon sorbet from Andrew James recipe book π
Introduce
Chef :
Irmgard GaterZingy lemon sorbet from Andrew James recipe book π
This is lovely & creamy like ice cream & zingy.
Ingredient
Food ration :
10 servingsCooking time :
1 hour 48 mins
225 grams
granulated sugar
425 ml
Cold water
Cooking instructions
* Step 1
Thinly par the rind from the lemons & set aside
* Step 2
Squeeze the juice from the lemons & set aside
* Step 3
Put the water lemon rind & sugar in a pan & heat gently stirring until sugar has dissolved.
* Step 4
Increase the heat & boil rapidly for 5+ minutes until syrupy then remove from heat & cool.
* Step 5
Add the lemon juice and stir in then strain mixture over a metal sieve discard the sieve with lemon bits in.
* Step 6
Lightly beat the egg whites then stir them into the lemon mix
* Step 7
Cover the mixture and pop in the fridge to cool for 30 minutes until chilled.
* Step 8
Turn machine on making sure paddles are turning then pour in the mixture.
* Step 9
When paddles stop moving or machine squeaks the mixture should be ready turn machine off take paddles out & serve or pop in container & freeze. I got 500 grams
* Step 10
Enjoy π
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