Special Lemon Sherbet

       When we were going through over a week of weather reaching over 40'C, all I wanted to eat was cold and frozen things. It's a bit hard, and probably not very nice or nutritious to eat frozen food for breakfast, lunch and dinner, so I settled on this 'Lemon Sherbet' recipe from 'Jamie's Italy'.

       It's not what I call sherbet though, I think of sherbet as that sour powder I loved as a kid, this is what I would rather call a Sorbet (sorry Jamie). Although it does still pack the sour punch!

Ingredients:

200g Sugar
200ml Water
200ml Lemon/lime juice
Zest of 1 lemon
1 heaped teaspoon of mascarpone

Method:

1. Pre-freeze a shallow 20-25cm container
2. Put the sugar and water in a pan and bring to the boil, then turn down the heat and continue to simmer for 5 mins
3. Once the liquid is clear and syrupy, remove it from the heat and allow it to cool for 15 mins, then add lemon juice and zest
4. Next add mascarpone and store completely
5. Taste to see if the sweet/sour ration seems right, add more sugar or lemon juice if either is required
6. Put dish in freezer and leave it for 1 hour, if it has started to freeze after 1 hour, fork it up a bit and return to the freezer. Do this every hour or so until about 3 hours has passed. It's usually ready to go for dessert the next night!

* This was so yummy, however mine was a bit to crazy town with the lemons. I think I may go steady with the lemon juice next time, my saliva glands are still recovering.