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Lemon Sorbet ( 4-6 servings)

Ingredients 575ml / 1 pint water 225g / 8 oz granulated sugar 275 ml / 10 fl oz fresh lemon juice of 5-6 large lemons Preparation Method Measure the water and sugar into a saucepan and bring to simmer, stirring until dissolved.  Allow the syrup to cool completely then stir in the lemon juice and strain. For best results, freeze in an electric ice maker.  If you do not have an ice cream maker, transfer the mixture to a stainless steel or enamel bowl and freeze for 1 hour or until the mixture begins to freeze around the edges. Whisk well to break down the ice crystal evenly.  Return to freezer and freeze for a further 11/2-2 hours, whisking every 30 minutes, until firm. Transfer the sorbet to a plastic container, cover and store in the ice compartment of your refrigerator until ready to serve.

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