Sorbet truly is one of the best things in life. I remember the first time I tried sorbet… I was immediately obsessed. Making your own homemade sorbet is relatively easy if you have an ice cream maker and the ability to experiment makes the effort totally worth it. If you don’t have an ice cream maker, it’s an excellent asset to have in your kitchen. If you can afford the one with a freezing unit inside, it’s quick and easy and amazing. If not, there are freezer bowl options that cost a lot less and they are absolutely fine too – I used one for years before I upgraded. The only downside is having to wait for the bowl to freeze before use, but it’s not a deal breaker.
Having the freedom to make ice cream or sorbet whenever you like is such a joy and you can really get creative with your flavours which gives you so many more options than what’s available at the shops. It really is a nice treat and a lovely way to add your own touch to dessert!
This recipe is not your typical lemon sorbet. It’s fizzy because instead of normal water, the recipe uses sparkling water. It’s that bubbly touch that makes this sorbet feel a little fancy – like lemon sorbet’s sophisticated older sister. It’s so refreshing and a real treat on a hot day! I’m not sure I’ll ever make normal lemon sorbet again because this one just feels so special. Let’s get started!
Makes 2 pints
Ingredients
- Zest of 1 lemon
- Freshly squeezed juice from 8 lemons
- 300g white caster sugar
- 100ml still water
- 200ml sparkling water
- Mint leaves for serving (optional)
Method
- Add the lemon zest to a saucepan along with the still water and sugar. Bring this mixture to a boil and simmer for about 5 minutes or so until it becomes syrupy.
- Remove the syrup from the heat and allow it to cool for a few minutes. Stir in the lemon juice and the sparkling water using a wire whisk.
- Pour the lemony mixture into your ice cream maker and churn according to the machine’s instructions. It should be soft set when it’s ready to go in the freezer.
- Once the mixture is ready, pour it into ice cream pint containers or a sealable container of your choice. Be sure to leave room at the top as the mixture may expand as it freezes. Allow at least 2 to 4 hours for the sorbet to freeze completely before serving.
- To serve, allow the frozen sorbet to sit outside the fridge at room temperature for about 5 minutes before trying to scoop it out. It helps to use an ice cream scooper or spoon that’s been dipped into hot water if it’s stubborn. Serve the scoops of sorbet garnished with a mint leaf (optional).
