Quick lemon sorbet (TM)

From Cookipedia

A Spanish Thermomix recipe for an easy lemon sorbet


  • 3-4 lemons, peeled with pith and pips removed
  • 200g sugar
  • 800g ice cubes


  1. Put all the ingredients into the bowl 2 minutes / Speed 5-10 progressively, keeping the first 30 seconds at Speed 5.
  2. Check that the texture is that of a thick cream.
  3. If the sorbet is liquid, add more ice cubes and repeat the process at the same speed.
  4. Pour into glasses.

Recipe source

  • This is a translation of a recipe in Thermomix TM31 - Imprescindible para tu cocina which is the book supplied with Spanish TMXs.

How to prevent home made ice cream from freezing solid in the freezer

Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.

Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!

Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.

Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.

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