The ice cream maker is getting full use this week. I’m close to burning its little motor out. As a result…. Lemon and Cardamom sorbet. Sweet, sour with a light spiced fragrance.
Lemon & cardamon sorbet
1 cup golden caster sugar
1/4 cup liquid glucose
2 ¼ cups water
1 egg white
Zest all but 1 lemon, ensuring you avoid any bitter white pith. Place zest, sugar, glucose syrup, cardamom and water in a pan. Bring to the simmer. Once sugar has dissolved, allow to simmer for a further 5 minutes then set aside and allow to cool.
Juice the lemons, you should get between 1 & 1.25 cups of lemon juice. Add the sugar syrup to the lemon juice, bit by bit until you are happy with the flavour. Strain through a fine sieve.
Chill the mix completely before adding it to an ice cream churner and following the manufacturers instructions.
Once the sorbet is churned and almost set, whisk an egg white until light peaks form. Fold through sorbet before placing it in the freezer to finish setting.
To serve, place sorbet in the fridge for 20 minutes to soften slightly.