for 6 person:
Ingredients:
1 Cup sugar
1 Cup water
1 Cup lemon juice
1 heaping tablespoon of mascarpone or whipped cream
Method:
Pre-freeze a shallow dish.
Put the sugar and water into a pan and bring to a boil, then let simmer for 5 minutes. The liquid will be clear and slightly syrupy.
Take it off the heat and let it cool for 15 minutes.
Add the lemon juice.
Add the mascarpone or whipped cream and whisk until it's all incorporated. The mixture will be milky.
Taste your syrup to see whether you need to adjust the lemon or sweetness. How much lemon juice and sugar you use will depend on your lemons.
Pour the syrup into your pre-frozen dish and put it in the freezer. Let it sit for an hour.
After an hour, stir the sorbet, forking up any frozen bits. The outside will freeze first so make sure you run your fork or spoon around the outside.
Wait another hour and stir again.
Wait another hour and stir again.
Then let it be for another hour and it's ready to serve!
The sorbet will keep in the freezer covered in plastic wrap or with a lid for 3 days before it starts to crystallize. Stirring is very important as that is what gives the sherbet a smooth texture.
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