There is nothing quite like a scoop of tart, icy lemon sorbet on a hot summer day! This is such a simple recipe that every time I make it I ask myself why I do not make it more often. You could vary the fruit juice and use lime, orange, or a combination of these and create a different flavor each time. I use a simple ice cream maker to make my sorbet, but you could simply pour the mixture into a shallow pan, freeze it and then scrape it with a fork into serving glasses if you had to. I also like to serve my lemon sorbet in half lemon cups when entertaining which is very attractive. I actually spoon the sorbet directly from the ice cream maker into the lemon halves, freeze them wrapped in plastic, and then serve them as needed.
Deborah Mele 2011
- 1 Cup Water
- 1 Cup Sugar
- 1 Cup Freshly Squeezed Lemon Juice
- Zest From Two Lemons
- Heat the water and sugar together in a saucepan over medium heat until the sugar is completely dissolved.
- Remove from the heat and cool, then add the lemon juice and zest and refrigerate the mixture until cold.
- Freeze the mixture in your ice cream maker following your manufacture's instructions.
- Spoon the frozen sorbet into lemon halves if using, or into an airtight container and freeze until ready to serve.