Lemon Sorbet

Adapted from the BBC Good Food original: water increased to 325 ml and lemon juice to 250 ml (about 4 lemons).

Method

1. Put the sugar, water, and thick slices of lemon peel in a saucepan over a low heat and stir until the sugar has dissolved.
2. Raise the heat and simmer for 5 minutes, or until the liquid has become a syrup.
3. Remove the lemon peel and set aside to cool completely.
4. Stir the lemon juice into the cooled syrup.
5. Churn in an ice cream maker according to the manufacturer’s instructions, adding the lemon zest in the last few minutes of churning.
6. Transfer to a freezer-proof container and freeze until firm.
7. Remove from the freezer 5 minutes before serving to soften slightly.