• 1 gelatin sheet
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 ml) water
  • 1 tbsp glucose syrup
  • Juice of 4 freshly squeezed lemons

Soak the gelatin in plenty of water. Boil the sugar and water, then remove from the heat.

While stirring, add the gelatin and glucose. Allow to cool. Add the lemon juice and freeze the sorbet in an ice cream maker for around 40 minutes.

Pour into pre-frozen ice cream molds—the molds should have been in the freezer for at least an hour.

Return to the freezer and leave for at least 4 hours. Enjoy the finished ice lollies.