Grate the rind of one lemon and squeeze the juice out of all of them. 2. Heat up 500ml of water with the cinnamon stick and the sugar, and once it starts to boil, let it simmer for 10 minutes. Let it ...

Berries pair well with this sorbet recipe, so you can use strawberries ... and then place the fruit of the lemon in a blender ...

Ridiculous simple to make and incredibly delicious, this sorbet recipe is sure to be a lunchtime favourite. Tip in some fresh mint leaves for some zing. Melt the chocolate in a double boiler or ...

Not too heavy, this cheesecake is a steadfast sweet favourite. Treat yourself to more decadent cheesecake recipes. 4. Lemon ...

Place the lemon shells in the freezer for 30 mins before serving. Once the sorbet is frozen, scoop some into the hollowed out lemons. Sprinkle with a little extra lemon zest and scatter with baby ...

If you don't have one, mix the sorbet regularly with a fork as it freezes, or process it in a food processor once frozen. Many recipes suggest beating in one tablespoon of egg white to 565ml/1 ...

This tropical sorbet is made with canned mango and apricots. Use this recipe as a general guide so tin sizes will be determined by the amount you want to make. You may need more lemon juice/zest ...

When done, remove from the heat, pour the beets and cooking liquid into a blender ... Cover tightly and freeze until the sorbet is firm, at least 4 hours. Recipe courtesy of Molly Moon’s ...

Jasmine Smith is a recipe developer and tester at Dotdash Meredith ... In a large bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt until well combined.

Add yoghurt and mix in the blender until well mixed. You want a frozen slushy sorbet consistency. Pour the sorbet into a bowls and sprinkle with a little extra icing sugar.