Tring Brewery - Lemon Dog Sorbet

INSTRUCTIONS

Place the sugar in a non-stick pan then add the Colley's Dog. Bring to the boil as quickly as possible. During this stage the contents of the pan may bubble up. If this happens, remove from heat and allow to settle before returning to boil. Ensure all the sugar has dissolved. Once the syrup solution has reached boiling point, allow to simmer very gently for 5 minutes.

After 5 minutes transfer the syrup to a shallow dish (ideally ceramic or glass), and allow to cool for 20 - 30 minutes. Just before transferring to the freezer, stir in the juice of one freshly squeezed lemon.

For a 'fluffy' sorbet stir the syrup every 30 minutes as it freezes. The finished item should be ready in about 2 hours. Alternatively simply place in the freezer and leave for 2 hours. The resulting sorbet will be slightly denser but no less delicious.


		Lemon Dog Sorbet
		This simple dessert balances malty undertones with zingy lemon and a lingering caramel aftertaste without any hint of bitterness. Refreshing and exceptionally moreish.
		INGREDIENTS (serves 4) 1/2 pint Colley's Dog 200g Demerara Sugar 1 lemon		INSTRUCTIONS Place the sugar in a non-stick pan then add the Colley's Dog. Bring to the boil as quickly as possible. During this stage the contents of the pan may bubble up. If this happens, remove from heat and allow to settle before returning to boil. Ensure all the sugar has dissolved. Once the syrup solution has reached boiling point, allow to simmer very gently for 5 minutes. After 5 minutes transfer the syrup to a shallow dish (ideally ceramic or glass), and allow to cool for 20 - 30 minutes. Just before transferring to the freezer, stir in the juice of one freshly squeezed lemon. For a 'fluffy' sorbet stir the syrup every 30 minutes as it freezes. The finished item should be ready in about 2 hours. Alternatively simply place in the freezer and leave for 2 hours. The resulting sorbet will be slightly denser but no less delicious.