Rapsed lemon sherbet
An old school recipe with a fabulous lemon hit.
Photo: Danielle Smith
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- 2 lemons
- 8 sugar cubes
- 2 tbsp granulated white sugar
If using lemons bought in a store, pour boiling water over them to remove excess wax and pat dry before using.
Rub the skins of two lemons with the sugar cubes, using four cubes a lemon. To do this, rub the skin of the fruit with the cubes until the colour leaves the skin and has been absorbed by the sugar. The cubes will break down in the process.
Scrape them into a small bowl. Add two tablespoons of granulated white sugar and a splash of hot water. Stir until the sugar is dissolved. Squeeze the juice from the lemons, strain and add sugar mixture.
To serve, add one litre of cold water and stir well. Add more sugar to taste, if necessary.
Adapted from Eliza Acton's recipe for Excellent Portable Lemonade, Modern Cookery for Private Families, 1845.