There's not a recipe per se for the sorbet, I kind of cobbled it together from a number of recipes. It's basically 500ml sugar syrup (which itself is made from twice as much water as sugar - i.e. 250g sugar to 500ml water) cooked with a bit of lemon zest; 300ml approx lemon juice (I think it was about 9 lemons) and two tablespoons of Bacardi Rum.
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