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Recipe for :

Sorbetto di Limone

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

This ice may also be served in lemon shells. Slice a small piece off the bottom of each lemon so that the lemon can stand upright. Cut away a lid (reserve) and remove all the pulp. Fill the lemon with the ice and freeze.


2 1/2 cups sugar
1 cup water
2 1/2 cups fresh lemon juice, from 8 to 15 lemons, depending on size
Grated zest of 2 lemons
Vegetable oil
Candied lemon peel or lemon slices packed in syrup
Fresh mint leaves


  • Make the sugar syrup by boiling the sugar and water on a very low flame for 10 minutes. Stir until the sugar has dissolved. Let cool.
  • Add the lemon juice and grated zest to the cooled syrup. Set aside for 1 hour.
  • Strain the syrup and process in an ice-cream machine according to directions. If you do not have a machine, pour the syrup into a flat dish and freeze; when frozen, purée in a food processor fitted with the metal blade till mushy.

Serves 8

Martin James