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- Add the water, the sugar and the citrus peel to a saucepan over a medium heat, stirring until the sugar dissolves. Bring to a simmer for three minutes, then remove from the heat and leave to cool completely. Remove the citrus peel and discard.
- Stir the lemon juice, lime juice and salt into the sugar mixture.
- Transfer to an ice cream machine and churn until it reaches a “soft scoop” texture. Transfer to a container and freeze until firm.
- Let the sorbet sit at room temperature for 5-10 minutes before scooping.
Per serving: 133k cals, 0.3g fat (0.2g saturated), 34.1g carbs (33.9g sugars), 0.3g protein, 0.1g bre, 0.008g sodium
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