Basic Lemon Sorbet


Basic Lemon Sorbet

In Tier 1 we walk through the fundamentals of a sorbet, and make a basic sorbet without getting too technical! This is the perfect palate cleanser – quite a tart lemon flavour that’s so refreshing. As we don’t add any stabiliser in this recipe, this sorbet is best served within 24 hours to prevent the sugar from recrystallising. It’s a simple and delicious recipe to get you warmed up for Tier 2!



145g Caster Sugar
55g Dextrose
435g Water
345g Fresh Lemon Juice

Special equipment

Hand blender
Ice-cream machine

1. Pour the cold water into a saucepan and add the sugar and dextrose. Place over a medium heat and bring it to the boil whilst whisking. Boil for a minute then take the sugar syrup off the heat and leave to cool for approximately 15 minutes (until cool to the touch).

2. Add the mixture to a bowl and pour in the lemon juice (it’s a good idea to sieve this to avoid adding any pips/pulp). Blend with a hand blender to combine. Cover the surface with cling film then put the mixture in the fridge for 4 hours. You can leave this in the fridge for longer, but 4 hours is the ideal maturation time.

3. After 4 hours, pour the mixture into your ice cream machine and churn for 20-30 minutes until it’s a thick, sorbet-like consistency (yours may take longer depending on your machine).

4. Transfer the sorbet into a container and freeze for 1-2 hours before serving.

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