Refreshment at its zest.
This can also be mixed with Prosecco and a dash of elderflower syrup to be turned into yet another great cocktail…
• 300g caster sugar
• 2 lemons, finely zested, plus lemon zest curls to serve
• 4 sprigs mint, leaves removed, chopped, plus more to serve
• 140ml lemon juice
• lemon shells, to serve
1 Combine the sugar, lemon zest, mint leaves and 500 ml of water in a saucepan and set over a low heat, stirring occasionally until the sugar dissolves. Allow the mixture to simmer for 5 minutes.
2 Remove from the heat and stir in the lemon juice. Strain the syrup through a sieve then leave to cool completely. Pour it into an ice cream maker to churn.
3 When it’s nearly set, transfer to freezer-proof containers and freeze for 2–3 hours to set completely.
4 If you haven’t cracked the skins of the lemons too much when squeezing them for the juice, you can use the shells to serve.
5 Simply scrape out any remaining flesh with a teaspoon and trim off the end to make a flat surface. Scoop out large balls of sorbet and place inside of each hollowed-out lemon half.
6 Keep in the freezer until ready to serve. Garnish with a tiny mint sprig and lemon zest curls.
Recipe courtesy of Nicole Herft, extracted from Little Italy