Lemon, lime and bitters sorbet
Apr 29, 2014 2:00pm- 15 mins preparation
- 3 mins cooking
- Serves 6
Print
Ingredients
Lemon, lime and bitters sorbet
- 4 medium lemons
- 1/2 cup caster sugar
- 3/4 cup lemon, lime and bitters cordial
Method
Lemon, lime and bitters sorbet
-
1Cut 3 of the lemons in half lengthwise to form boat shapes. Carefully squeeze juice from all 4 lemons, retaining shape for serving; measure 1 cup juice to use. Remove and discard lemon pulp. Place 6 shells on a baking tray; freeze for 2 hours or until firm.
-
2Meanwhile, combine sugar and 1 cup water in a small saucepan over high heat. Cook and stir for 2 minutes or until sugar dissolves. Increase heat to high; bring to the boil. Boil, without stirring, for 1 minute. Remove from heat. Cool syrup to room temperature.
-
3Add lemon juice, cordial and 1/2 cup water to syrup. Pour into a loaf pan. Freeze for 3 hours or until firm. Working quickly, use a large metal spoon to break up sorbet. Process until changed in colour and smooth. Return to pan; freeze for 3 hours or until firm. Serve scoops of sorbet in frozen lemon shells.
Notes
Choose thick-skinned lemons because they are sturdier. Serve sorbet in glasses or gelato cups. Before freezing, cut base off lemon shells so they sit flat for serving.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020