These recipes make the most of the whole lemon, simply boiled and blitzed to create the perfect base for deliciously bittersweet lemon recipes. Boiling the lemon softens the bitterness of the rind and pith while keeping their distinctive citrus flavour.
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Yields:
8
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
Lemon sorbet
4 unwaxed lemons
190 ml lemon cooking water
190 g caster sugar
extra virgin olive oil, to serve
Lemon vinaigrette
1 unwaxed lemon
100 ml olive oil
1/2 Tbsp. dijon mustard
1/2 Tbsp. wholegrain mustard
1/2 Tbsp. honey
salt and pepper to taste
Lemonade
3 unwaxed lemons
280 g caster sugar
280 ml lemon cooking water
soda water, to serve
ice, to serve
lemon slices, to serve
Directions
For the sorbet:
Step 1Put the lemons into a saucepan, cover with water and boil for 25min, until soft and squidgy. Reserve some of the cooking water. Leave the lemons to cool slightly, trim the ends, halve lengthways and remove the pips. Blitz in a food processor or high-speed blender until smooth.
Step 2Put the reserved lemon cooking water and sugar into a saucepan and simmer until the sugar has dissolved. Leave to cool slightly, then mix with the lemon pulp.
Step 3Churn in an ice cream machine according to the manufacturer's instructions. Alternatively, freeze for about 4hr, stirring thoroughly every hour, until a sorbet consistency is reached. Serve with a drizzle of extra virgin olive oil, if you like.
For the vinaigrette:
Step 1Put the lemon into a saucepan, cover with water and boil for 25min, until soft and squidgy. Leave to cool slightly, trim the ends, halve lengthways and remove the pips. Blitz in a food processor or high-speed blender until smooth.
Step 2Put blitzed lemon, Dijon mustard, wholegrain mustard and honey into a bowl and whisk to combine.
Step 3Gradually whisk in the olive oil until smooth and emulsified. Season with salt and freshly ground black pepper. Drizzle over salads or use to marinate chicken.
For the lemonade
Step 1Put the lemons into a saucepan, cover with water and boil for 25min, until soft and squidgy. Reserve some of the cooking water. Leave the lemons to cool slightly, trim the ends, halve lengthways and remove the pips. Blitz in a food processor or high-speed blender until smooth.
Step 2For the simple syrup, put the sugar and reserved lemon cooking water into a saucepan. Heat gently, stirring until the sugar has completely dissolved. Remove from the heat and leave to cool completely.
Step 3Mix the cooled syrup with the blended lemon until combined.
Step 4Fill a jug with ice and add 2 part lemon mixture to 4 parts soda water. Stir and finish with mint and fresh lemon slices to serve.
GH tip:
Make the lemon base ahead and keep it in the fridge for up to 3 days, ready to use whenever you fancy a refreshing lemon recipe.
Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing. Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.
