Have you wanted to make lemon sorbet but don’t have an ice cream maker? If so, then you will love our no-churn lemon sorbet ...

You can make your own candied lemon, if you have the time. Use a zester to peel long strips of lemon zest and place in a saucepan with a thin, even covering of sugar and a little water. Boil for ...

Cover and chill the lemon syrup for at least 2 hours until thoroughly cold. Add another 100ml/3½fl oz of cold water to the sorbet mixture and churn in an ice cream machine according to the ...

When the sugar caramelizes, add the remaining oil and deglaze the pan with the lemon juice ... Top with a scoop of basil sorbet. Drizzle the caramel sauce around the plate.