Step 1

Put lemon peel and the water in a saucepan over medium heat and bring to the boil. Once boiling, remove from heat, cover and leave to infuse for 15 minutes.

Step 2

Add sugar to the infusion, return to medium heat and stir until sugar is completely dissolved.

Step 3

Using a slotted spoon, transfer lemon peel to a bowl and set aside. Stir powdered milk and pectin into infusion and boil for 3 minutes.

Step 4

Remove saucepan from heat and stir in lime and lemon juices. Allow to cool slightly, then pour sorbet base into the tub and place in an ice bath.

Step 5

Remove white pith from the boiled lemon peel. Finely dice peel and store in an airtight container in fridge until needed.

Step 6

Once sorbet base is cool, place storage lid on tub and freeze for 24 hours.

Step 7

Remove tub from freezer and remove lid from tub. Place tub in outer bowl, install paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

Step 8

Select SORBET. 

Step 9

Once processing is complete, use a spoon to create a 4cm-wide hole that reaches the bottom of the tub. Add the diced lemon peel to the hole* and process again using the MIX-IN program.
*It’s fine if level is above MAX FILL line.

Step 10

Once processing is complete, remove pint and serve immediately.

Tips: If you are short on time or prefer a less bitter sorbet, don’t bother boiling the peel or infusing the water.