Fresh Lemon Sorbet

source	Cuisinart
categories	dessert, ice cream machine
yield	Serves 8
prep time	10 mins
total time	2 hours 30 mins

INGREDIENTS

2 cup sugar

2 cup water

1 to ½ cup freshly squeezed lemon juice

1 Tbsp finely chopped lemon zest *

INSTRUCTIONS

1. Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat.

2. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 3. 5 minutes.

4. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep refrigerated until ready to use.

5. When cool, add the lemon juice and zest; stir to combine.

6. Turn the machine ON, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 25 7. 30 minutes.

8. *When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus rind.

NOTES

VARIATION: Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped grapefruit zest for the lemon zest. Add 1/4 cup Orgeat Syrup to the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion and can be found with the drink mixers in most grocery stores). Nutritional analysis per serving: Calories 204 (0% from fat) • carbo. 52g • pro .19g • fat 0g •sat. fat 0g • chol. 0mg • sod. 2mg

NUTRITION