A selection of simple to make fresh citrus fruit sorbets – choose from orange, lemon, and lime and basil – or make all three!
Ingredients
- For the
- orange sorbet:
- 5 medium oranges: zest from 3, juice from all 5 (about 600ml/1 pint)
- 200g (7oz) caster sugar
- 1tbsp orange flower water or orange blossom water
- 1 medium egg white
- For the
- lemon sorbet:
- 6 lemons: zest from 3, juice from all 6 (about 250ml/8 fl oz)
- 200g (7oz) caster sugar
- 1-2tbsp limoncello (an Italian lemon liqueur)
- 1 medium egg white
- Water (about 350ml)
- For the
- lime and basil sorbet:
- 8 limes: zest from 6, juice from all 8 (about 200ml/7 fl oz)
- 200g (7oz) caster sugar
- 20 basil leaves
- 1 medium egg white
- Water (about 400ml)
Method
- For the orange sorbet: Put the orange zest and sugar in a pan with 300ml(½ pint) water. Bring to the boil slowly, stirring. Simmer for 5 mins, leave to cool for 10 mins, then strain and leave to cool completely.
- Strain the orange juice into the syrup and add the orange flower water. Chill for 30 mins.
- Put into an ice-cream maker for about 40 mins. Whisk the egg white, add to the sorbet and continue churning for another 30-40 mins until the sorbet is firm enough to scoop. Or make by hand (as below).
- For the lemon sorbet: Use the zest from 3 lemons to flavour the syrup and make as for the orange sorbet, (above).
- Add the strained juice from 6 large lemons, about (250ml/8fl oz) and add 1-2tbsp limoncello (an Italian lemon liqueur) if you like.
- Make the mixture up to 600ml (1 pint) with water and put in the machine or make by hand (as below).
- For the lime and basil sorbet: Use the zest from 6 limes to flavour the syrup and make as for orange sorbet (above).
- Add the strained juice from 6-8 limes (about 200ml/7fl oz). Make up to 600ml (1pint) with water.
- Roughly chop 20 basil leaves and add to the syrup. Blitz with a stick blender, then put in the machine or make by hand (as below).
- To make the sorbets by hand: Pour the mixture into a shallow container, cover and freeze for about 3hrs, until partially frozen.
- Beat the sorbet with a whisk or fork until smooth. Whisk the egg white and fold it into the juice mixture, then freeze for 4hrs, until firm enough to scoop.
- To store: Transfer the sorbet to a plastic tub, label and freeze. Use within 3 months.
- To serve: Take out of the freezer 10 mins before scooping.
