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.
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.
0 Out of 5 from
You can add this Lemon Sorbet recipe to your own private DesktopCookbook.