Serves 6-8
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  1. 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. 
  2. Stir the lemon juice, lime juice and salt into the sugar mixture. 
  3. Transfer to an ice cream machine and churn until it reaches a “soft scoop” texture. Transfer to a container and freeze until firm. 
  4. Let the sorbet sit at room temperature for 5-10 minutes before scooping. 

Nutrition Facts

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