Lemon jellies with sorrel-yoghurt sorbet | Gourmet Traveller

Ingredients

• 4 lemons (160gm each), halved lengthways
• Finely grated zest of 2 lemons, plus extra zest, to serve
• 165 gm (¾ cup) caster sugar
• 2 titanium gelatine leaves (15g), softened in cold water
• Shaved or crushed ice, to serve
• Sorrel-yoghurt sorbet
• 850 gm Greek-style yoghurt
• 330 gm (1½ cups) caster sugar
• 2 cups (firmly packed) sorrel leaves
• 2 tbsp lemon juice