Lemon Sorbet

Directions

1. In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
3. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

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Reviews (73)

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217

MKRETCH

Jul. 31, 2005

"My husband and I made a large batch of this sorbet. We don't have a ice cream maker, but it turned out great. The only thing we will change next time is to zest the lemon peel. Our batch turned out..." See more a little bitter, and the finely diced peel was a little too chunky for our taste. But overall, it was quite good."

115

miriam

May. 9, 2006

"This turned out really great. I used lime flavored carbonated water and strained out the lemon zest. It doesn't make a whole lot, you may want to double the recipe...." See more"

91

SWEEDISHSHEF

Oct. 2, 2005

"I thought the original recipe was way to sweet. I doubled the amount of carbonated water to 1 cup and it was just right. Other than that it was very good. Nice and lemony...." See more"