Sorbete de Limon or Spanish style lemon sorbet is such an easy dessert to do. A most welcome refreshment in the heat of summer or a classy after dinner treat whenever. With an abundant supply of lemons all year round, this dish is welcome at any time of year and depending on the options you choose for added flavour, you can transform this dessert from a cooling, invigorating summer dessert to a fresh, fragrant Christmas indulgence.
Preparation: 10 minutes
Cooking: 20 minutes
Chilling: 3-4 hours
300g granulated sugar
8 mint leaves
475 ml lemon juice, roughly 6-8 lemons
Peel of one lemon, grated
200ml condensed milk
- In a medium saucepan, combine the sugar, water and mint leaves. Cook on high until the water comes to a boil and then boil for 10 minutes, stirring from time to time.
- While the water is boiling, juice all of the lemons (I do this straight into a measuring jug, so I know where I am) strain the juice into a large bowl and then add the grated peel of one lemon.
- Once your water and sugar solution has been boiling for 10 minutes, remove from the heat and allow to cool for about 15 minutes, during which time remove the mint leaves. Once the solution has cooled, it will become a syrup.
- Add your cooled syrup to the bowl with the lemon juice and lemon peel, whisk thoroughly to combine then cover and place in the freezer for 2-2 ½ hours.
- Once the mixture has almost frozen, take it out of the freezer and slowly add the condensed milk, whisking all the time.
- Return the mixture to the freezer until completely frozen and ready to serve.
- Take the sorbet out of the freezer about 5-10 minutes before serving as it will be easier to dish up.
Variations: Use a cinnamon stick instead of the mint leaves for a more fragrant, warm flavour.
For non dairy, use two whisked egg whites instead of the condensed milk but increase the sugar to 350g.
Find more Spanish recipes at Orce Serrano Hams.