Citrus Sorbet

Sorbet really doesn't require an ice cream maker; you just need to do a little bit of extra work.

This recipe works for any citrus fruit, such as oranges, lemons, limes, or any combination thereof. See the fruit sorbet page for other types of fruit sorbet.

• 1 Tbsp. lemon zest
• 1 cup water
• 1 cup sugar
• 1 cup fresh-squeezed lemon juice

Give the lemons a scrub, then, using a microplane grater, shave the very outermost layer of the lemon skins until you have about a tablespoonful. Don't grate down into the bitter white layer below.

Combine the sugar and water in a saucepan, bring it to a boil, stirring to ensure the sugar is all dissolved, turn the heat off and add the zest. Cover the pot and let it stand for 10 minutes.

Remove the pot from the heat, add the lemon juice, and let the mixture cool to room temperature.

If you want restaurant-quality sorbet, press the purée through a tamis-seive or, if you like a bit more texture, don't.

I like to put the sorbet in 16 ounce containers with a tight lid. I use the ones you get take-out soup in. Don't fill the containers more than half-full.

Chill them thoroughly in the fridge before placing them in the freezer. After they've been in the freezer for a couple of hours, take them out and whip them with a fork, being sure to stir all the way to the bottom of the container. After they've been in the freezer for another couple of hours, take them out and do it again. You may feel they need a third whipping before serving.

Here you can see the effect of the whipping on a half-a-tub of liquid.

These are raspberry, though the principle applies to all the flavours.

Yum!