The River Cafe's lemon sorbet

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The River Cafe's lemon sorbet


  • 4 unwaxed lemons , quartered and seeds removed
  • 2 1/2 lbs (1kg) granulated sugar
  • 5 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.

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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.