Refreshing Summer Lemon Sorbet

21 June 2017

Refreshing Summer Lemon Sorbet
by head chef, Darren Parkinson, Shibden Mill Inn

6 large lemons, juiced & zest of 2
200g caster sugar
75g glucose syrup
2 tablespoons of vodka
400ml still bottled water
1 sprig of lemon thyme
3 pink pepper corns

In a small saucepan over medium heat, combine the water, sugar, pink pepper, thyme, glucose syrup, bring to the boil and boil until the sugar dissolves, approx 1 minute.

Remove from heat and allow to cool. Stir in the lemon juice, vodka and lemon zest, then pour into the bowl of an ice cream maker. Churn for 20 minutes. When the sorbet has frozen into ice crystals (it will still seem quite soft), transfer to a storage container, cover tightly and freeze for 24 hours.

Remove from freezer 1 hour before serving.

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