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Lemon Sorbet Recipe


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     Lemon Sorbet

Category   Desserts - Breads
Sub Category   None
Servings   3 1/2 cups

1/2 cup water
about 1 cup sugar, or to taste
grated zest of 2 lemons
2 cups freshly squeezed lemon juice
to serve:
lemon shells, hollowed and frozen

Boil water, sugar, and lemon zest in a pan, stirring until the sugar has dissoved. Cool, chill, then add the lemon juice. Strain if preferred, then churn and freeze. Soften in the refrigerator 15 minutes before serving.
Tips: Reduce the quantity of sugar for a tarter taste and add a beaten egg white. When peeling the zest, make sure no white pith is included-this will make the sorbet bitter.
A traditional way to serve the sorbet is in lemon shells. Make these by slicing a "lid" off the top of each lemon and remove the insides. Freeze the shells first, then pack them with the sorbet and refreeze.

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