Lemon and mint sorbet
- 2 unwaxed lemons, finely grated zest of
- 225g caster sugar
- 31g pack Asda Mint (leaves only, discard the stems)
- 300ml lemon juice
Heat the lemon zest, caster sugar and mint gently in a pan wih 300ml water, stirring until the sugar dissolves. Simmer for 2-3 minutes then leave to cool.
Discard the mint. Add the juice to the mixture, then strain through a sieve.
Pour into a plastic or metal container and freeze for 1 hour. Whisk well with a fork, then freeze for another 30 minutes.
Keep freezing and then whisking the mixture every 30 minutes untul almost frozen.
Whizz in a food processor to break up the ice crystals for a smoother texture. Freeze for at least another 30 minutes before serving.