LEMON SORBET:
1/3 cup lemon zest - you'll need 3 to 5 additional lemons
1 cup strained fresh lemon juice - from lemons used for cups
1 1/2 cups sugar
1 1/2 cups water
In a medium saucepan over medium heat, combine sugar and water until
sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil
2 minute. Remove from heat, cool, and strain. Pour cooled mixture into
a shallow container, cover, and freeze overnight.
Ice Cream Maker - Transfer mixture to ice cream maker, process
according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the
freezer. When it is semi-solid, mash it up with a fork and refreeze
again. When frozen, place in a food processor or blender and process until
smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 servings.
