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.
Originally Submitted
7/26/2003
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