Lemon Sorbet (with a twist)

lemon sorbet

This is Jamie Oliver’s lemon sorbet recipe, adapted from one of my favorite cookbooks, Jamie’s Italy.


200 ml (7 ounces) sugar, plus more for dusting the frozen wedges
200 ml (7 ounces) water
200 ml (7 ounces) lemon juice
zest of 1 lemon
1 heaping Tablespoon of mascarpone
2 additional lemons to make the frozen wedges


Choose a container to freeze the sorbet in. Oliver uses a tin pan. I have used an enameled baking dish and a heavy glass bowl. Put the dish in the freezer while you prepare the sorbet. Bring the sugar and water to a boil. Turn off the heat and let it cool. You’ll have a thick syrup. After 15 to 20 minutes, add the lemon juice and zest, stir, then add the mascarpone. Taste it now to check for sweet-sour ratio. You could add more sugar at this point if the liquid is too sour. This is a matter of individual taste. Pour the liquid into your container and freeze. Check it every hour or so and ‘fork it up a bit,’ as Oliver says. It’s ready after about 3 hours and can keep in the freezer for a few days.

So, what’s the twist? I garnish the sorbet with frozen sugary lemon wedges: Slice your fresh organic lemons into thin rounds, then halves, so you have several wedges. Remove any seeds, gently as to not disturb the pulp. Dust the wedges with sugar on both sides, place on a sheet of aluminum foil, and freeze together with the sorbet. Add a sprig of fresh mint for aroma and a dash of contrasting color.

Dedicated to my great friend, Sirpa Salenius, who has waited very patiently for this recipe.