What makes this recipe for Lemon Sorbet so special is that it's made in an ice cream maker.
Prep Time: 2 hours, 00 minute
Cook Time: 20 minutes
Ingredients:
- 1 cup sugar
- 1 cup water
- 2 cups lemon juice (apprx.12 medium lemons*)
- zest from 3-4 lemons**
Preparation:
Bring water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves (about 10 minutes). Remove from heat. Cool. If in a hurry, place pan in big bowl of ice. Stir until syrup cools. Add lemon juice and zest. Stir. Place in resealable container. Refrigerate at least 2 hours.
Once mixture is completely chilled, process according to ice cream manufacturer's instructions. Makes just less than 2 quarts Lemon Sorbet.
*Use juice from 3-4 lemons. Use bottled lemon juice for the remaining juice needed.
**I used the zest of 4 lemons and my sorbet was definately mouth-puckering, but still deliciously sweet. If you'd prefer a less tart sorbet, use less lemon zest.
Once mixture is completely chilled, process according to ice cream manufacturer's instructions. Makes just less than 2 quarts Lemon Sorbet.
*Use juice from 3-4 lemons. Use bottled lemon juice for the remaining juice needed.
**I used the zest of 4 lemons and my sorbet was definately mouth-puckering, but still deliciously sweet. If you'd prefer a less tart sorbet, use less lemon zest.
