Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Lemon Sorbet.

INGREDIENTS

1 cup (250ml) freshly squeezed lemon juice

2 cups (500ml) water

300g caster sugar

METHOD

1.Place lemon juice and water in a saucepan and heat to 40°C (luke warm). Gradually add the sugar, whisking constantly, until completely combined. Heat the mixture to 65°C, then remove from the heat and place in a large heatproof container.

1. Set in the freezer for 1 hour 30 minutes then mix (with a spoon, fork or whisk) to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.
2. Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month.
3. Serve scoops of sorbet and enjoy!

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