Lemon & Orange Sorbet

When life gives you lemons (and/or oranges, we aren't fussy here) always make sorbet. With scorcher days melting into warm, balmy evenings, something light and refreshing can be just the answer. This teeth-curling sorbet softens into a delicate citrus sweetness, reminding me the South coast of Italy, where dappled views of sparkling blue ocean are always framed by trees ladened with gnarled, ripe,  yellow lemons.

Lemon & Orange Sorbet

250g of Granulated Sugar

450ml of Water

300ml of Fresh Juice (I used 5 lemons and 2 oranges)

Zest of 1 lemon


Combine the water, sugar and lemon zest in a small saucepan and set over a gentle heat until the sugar has dissolved. Bring to the boil and boil for 5-7 minutes, or until the mixture takes on the consistency of a light syrup. Once done, remove from the heat and cool.

In the mean time, juice all of your fruit- being carful to avoid pips.

Once the syrup mixture has cooled, pour in your lemon and orange juice, and pour either into a pre-frozen ice cream maker or a KitchenAid ice cream attachment. Leave this to beat for 20-30 minutes, or until the mixture begins to become stiff. Transfer into a freezable container and freeze until solid.