Time saver: Summer’s on its way, cool down with a refreshing sorbet.
This is a variation on the classic lemon sorbet. The sweet melon flavour of the Midori complements the tartness of the lemons, while also adding a little colour. Although I’ve used Midori, you can probably get away with any of your favourite liqueurs/spirits.
Your freezer needs to be quite cold when making sorbet (or you’ll have to wait a long time for it to freeze). If you leave the sorbet too long without beating it (particularly before the first round of beating) the syrup may freeze solid. if that happens, just leave it to thaw for a few minutes, then beat and return to the freezer.
Midori and Lemon Sorbet
If well beaten, this recipe makes just shy of 1 litre.
- 2 c water (use filtered/bottled water if the tap water is chlorinated)
- 1½ c white sugar
- 1 c freshly squeezed lemon juice (around 6-8 lemons, more if they’re small)
- 3 Tbsp Midori Liqueur
- Combine water and sugar in a small saucepan, heat on a hot element, stirring frequently until sugar is dissolved.
- Let it come to the boil, and simmer for two minutes, then remove from the heat.
- While the syrup cools, juice the lemons. Strain the juice through a sieve into the saucepan of syrup, add the Midori, and mix well.
- Pour the syrup into a shallow freezer proof bowl and place bowl in the freezer. (I normally just use an old 2 litre ice cream container.)
- Leave to freeze for a couple of hours, then retrieve the bowl and beat with electric beaters/stick mix. After beating, return to the freezer.
- Repeat the beating process a couple more times, with hour long intervals. The more you beat it, the lighter and smoother the sorbet.
- Serve in chilled glasses. For a palate cleanser, use 40ml shot glasses, for dessert use larger chilled martini glasses.