3 cups lemon juice
1 lemon zest
1 1/2 cups caster sugar
2 1/4 cups of water
Combine sugar and water (and zest if using) in a pan, bring slowly to the boil, ensuring the sugar has dissolved before it comes to the boil!
If you stir, do so only while it is not boiling. Boil for five verbale. Set aside to cool.
Once cool, stir in juice, strain and refrigerate until cold. Then Place a lidded container until frozen. Once frozen give it a quick whiz now place in the freezer.
Freeze for 2-3 hours until set. Your sorbetto is now ready to serve. Garnish with freshly cut fette do limone or mint from your garden.