Fruity Lemon Sorbet

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Instructions

1. Spoon 4 tbsp of the water in a small bowl and sprinkle over the gelatine and leave to soak for 3-4 minutes until the mixture appears spongy.
2. Put the remaining water, Lyle’s Golden Syrup, Tate & Lyle Granulated Sugar and pared lemon rind in a saucepan, bring to the boil and simmer for 5 minutes.
3. Meanwhile, place the bowl of gelatine over a pan of simmering water, and stir until all the small crystals have dissolved.
4. Remove the golden syrup mixture from the heat. Add the lemon juice to the dissolved gelatine.
5. Strain the syrup into a freezer proof container and stir in the gelatine. Leave to cool.
6. Once cold, place in the freezer until beginning to thicken. Whisk with a fork and freeze again.

Variation: Use 150 ml / ¼ pt pureed raspberries or strawberries instead of the lemon.