The River Cafe’s lemon sorbet

Serves 10

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unwaxed lemons, quartered and seeds removed
2 1/2 lbs (1kg)
granulated sugar
ripe bananas, peeled
8 1/2 cups (2L)
fresh lemon juice


  • Put the lemons, sugar and bananas in a food processor (it is easiest to do this in two batches). Pulse until mixture is coarse with very small bits of lemon peel still visible.
  • Pour the mixture into a large bowl and stir in the lemon juice.
  • Churn in an ice cream machine until frozen.

Excerpted from River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant by Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli. Copyright © Ruth Rogers and Rose Gray 1995. Published in the United States by Borzoi Books an imprint of Alfred A. Knopf, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.


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