Grate the rind of one lemon and squeeze the juice out of all of them. 2. Heat up 500ml of water with the cinnamon stick and the sugar, and once it starts to boil, let it simmer for 10 minutes. Let it ...

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2. Do not over heat it. Pour in the cold milk and mix well. Let it cool. 3. Add the lemon juice and mint leaves, and mix well. Transfer into sorbet moulds and freeze in the refrigerator for 2-3 hours ...

Cover and chill the lemon syrup for at least 2 hours until thoroughly cold. Add another 100ml/3½fl oz of cold water to the sorbet mixture and churn in an ice cream machine according to the ...