Lemon Sorbet
Recipe type: Puddings
Light and refreshing, this energizing sorbet is full of vitamin C and is also highly alkalizing. Despite what you may think, lemons are incredibly alkalizing and are packed full goodness notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene that promote immunity and fight infection.
Makes approx. 400ml
  • A large bunch white seedless grapes (to make 300ml juice)
  • 2 lemons, peeled and chopped into quarters
  • 1 lime, peeled and chopped into quarters
  • 1–2 tsp. agave syrup (optional)
  1. Blanch the grapes in boiling water for a minute.
  2. Drain, then juice to make 300ml liquid. Put the liquid in a container and freeze.
  3. Place the chopped lemons and lime in a separate container and freeze.
  4. When the contents of both the containers are completely frozen (around 4 hours) take them out of the freezer, place in a blender and whizz together.
  5. Add a little agave syrup to taste if more sweetness is needed. Refreeze.
  6. Take the sorbet out of the freezer at least 20 minutes before serving to soften.
Recipe by EPJHealth at https://www.epjhealth.com/lemon-sorbet/