Jamie Oliver's easy two-ingredient recipe for 'delicious' and 'refreshing' lemon sorbet

Jamie Oliver's easy two-ingredient recipe for 'delicious' and 'refreshing' lemon sorbet Newspoint | 2025-06-21T14:39:13+08:00

Brits are basking in the hot weather with temperatures exceeding 30C across parts of the nation. It's the perfect weather to enjoy a cold, sweet treat - and Jamie Oliver's lemon sorbet is the ultimate dessert choice. The easy recipe only uses two ingredients and gives you a delicious dessert that is also refreshing - exactly what is needed for the hot weather.

In fact, the sorbet is so good that, according to Jamie, "once you've made it, you'll never go back to shop-bought." It boasts a sweetness and "pronounced lemon flavour" that can only be achieved by preparing the sorbet at home. Luckily, doing so couldn't be simpler. So, while the UK is on track for more hot and sunny days, this recipe is certainly one to keep note of.

Ingredients

150g caster sugar
8 unwaxed lemons (should give you about 300ml juice)

Jamie also shared a few recommendations for the recipe that could make it even better. Firstly, he suggested that those who plan to make it should try to find some Sicilian or Amalfi lemons to use. He notes that the specific lemons may cost more than regular ones, but added that "their sharp flavour is perfect for this palate-cleanser".

The "super easy" recipes takes only 10 minutes and serves between eight and 10 people, meaning whether you have an initimate family barbecue planned for the weekend or just wanted to keep a stock of the refreshing treat - whatever it is, this recipe is one to remember.

Method

Finely grate the lemon zest into a pan, add sugar and 250ml cold water, and warm over a low heat until the sugar dissolves, about 5 minutes.

Strain the mixture through a fine sieve into a bowl, returning half the lemon zest to the liquid (discarding the rest). Squeeze in the lemon juice, catching any pips in your fingers.

Stir well, allow to cool slightly then chill in the freezer for around 30 minutes, before removing.

Transfer to an ice cream machine and churn until it's the texture of sorbet. Pop into a plastic container and freezer for two hours to firm up, before serving.