English Lemon Coconut Sorbet
Lemon sorbet is a traditional palate cleanser between courses or after a meal. This version makes for a perfect summer après-dîner treat!
Makes 24 servings
|Juice of lemons||220 grams|
|Finely grated lemon peel||28 grams|
|Filtered water||1,000 grams|
|Granulated Sugar||440 grams|
|Carbonated mineral water||500 grams|
|natural Lemon Flavour WONF BD06603||7 grams|
|Natural Flavour (Coconut Type) BD00325||5 grams|
Trim ¼” off the bottom of each lemon so to stand up. Cut the top 1/3 and save for decoration. Squeeze juice from the lemons for later use. Scoop out remaining pulp and discard.
In a saucepan, stir together the lemon peel (from other lemons), filtered water and sugar. Bring to boil, then reduce heat and simmer for 5 minutes. Allow to cool completely.
In a container with a spout, stir together the cooled lemon syrup, lemon juice, mineral water, Lemon and Coconut flavours. Pour into an ice cream maker and freeze according to the manufacturer’s instructions.
Scoop sorbet into hollowed lemons and decorate with cut off lemon tops. Freeze for another 4 hours before serving.