Sorbet Marc de Bourgogne from The Great Ice Cream Book by Jon Croft
Bring the sugar and water to the boil. Heat until the sugar has dissolved. Allow to cool and pop into refrigerator. When ready to freeze add the lemon juice. Put into ice cream machine or deep free...
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Cooking tools:
- Saucepan
- Stove
- Refrigerator
- Freezer
- Ice cream maker
- Spoon
- Measuring cup
- Mixing bowl
Ingredients
- 2 pints (generous litre) water
- 15 oz. (425 g.) sugar
- juice 2 or 3 lemons
- 4 fl.oz. (125 ml.) Marc de Bourgogne
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