Ingredients portion 4
Water 610ml
Lemon 5 pieces
Sugar powder 240 g
Cooking instructions 8 hours
1 Cut the lemons in half. Squeeze out the juice so that you do not damage the rinds and strain the juice through a sieve. Set the zest aside.
2 Boil 160 ml of water. Remove from the heat and add 2 tablespoons lemon juice and 160 grams sugar to the water, mix well. Leave to cool for 30 minutes.
3 In another bowl, whisk together the remaining lemon juice, water and sugar. Add the cooled lemon syrup and whisk again until the mixture is smooth.
4 Pour the mixture into the shallow dish and place in the freezer. After 3 hours, remove, beat with a mixer and freeze again for another 4 hours.
5 Peel the zest of the lemon halves off the white veins with a teaspoon, rinse with cold water and pat dry. Place the sorbet in the dried lemon halves and serve on a large platter.
Recipe tip Choose Sorrento lemons for this dessert as they are the most aromatic. But any other large fruit with a thick rind will do as well.
