Garden designer and author Leonie Cornelius shares her favourite recipe for a deliciously light dessert that is also the perfect palate cleanser
It’s always good to know how to make a refreshing dessert for when the sun comes out in the summer months.
Irish Country Magazine contributor Leonie Cornelius is a huge fan of making ice-cream and sorbet and this particular recipe is one she revisits over and over again.
It helps to have an ice-cream maker for this but it’s not absolutely necessary.
Bergamot Lemon Sorbet
1 3/4 cups water
2 cups of sugar
2 cups freshly squeezed lemon juice – get the best lemons you can find and make sure they are organic as you’ll also use the zest. My favourite are Bergamot lemons which have a flavour like no other
1 to 2 tablespoons freshly grated lemon zest
- Combine the sugar and the water in a small saucepan and stir until the sugar is fully dissolved. This should take about a minute
- Allow this mix to cool and stir in the lemon juice and rind
- Pour the mix into an ice-cream maker and follow the instructions of the manufacturer – these sometimes vary
- You will know that your mix is ready for the freezer once little crystals start to form. With my variety of ice cream maker, you still have to put it into the freezer to finish it as it is still not quite solid enough. Generally, when you put this mix into the freezer to solidify further it should be ready in a few hours.
- Serve with fresh mint and dream of the Mediterranean.
Bonus tip: If you don’t have an ice-cream maker then you can freeze the mix on a baking tray for 3 hours. In this case, you will need to stir the mix every half hour or so.