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A warm reception always greets cool, smooth scoops of this lemony treat. The not-too-sour, not-too-sweet confection you can serve for dessert is a refreshingly frosty finish. (CT's cooks created it with just four ingredients—easy!)
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 404 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 106 g carbohydrate, 1 g fiber, trace protein.
Originally published as Sweetheart Sorbet in Country Woman January/February 2001, p41
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Reviewed on Aug. 06, 2011 by lenfinger
I have made this recipe twice, with absolutely no success at all, but I answered "yes" to would make again, because I will not give up! I have been making homemade ice cream and sorbets for years, and this is the first flop I have had. After the first batch refused to freeze, I thought my 15-year-old ice cream freezer had stopped working, so I promptly bought a new one. I have successfully made two wonderful batches of ice cream with the new freezer, so when the second batch of this sorbet also refused to freeze, I know it is not the fault of the freezer! I have two possible ideas for what the problem may be, which is why I will try it one more time. First of all, I don't like the small-batch thing, so I doubled the recipe. My freezer is a 1 1/2-qt capacity, so I can't imagine that's it, but maybe it is. The other thing is that I didn't chill the mixture before freezing it. I always chill my ice cream mixtures before I put them in the ice cream freezer, so I suspect that may be the problem. The recipe doesn't say to chill it first, but that doesn't mean you don't need to. Also, I live in Miami, and I have found that the lousy atmospheric conditions here (hot, VERY humid) frequently wreak havoc on my culinary projects. I would be interested to know if anyone else has tried this recipe, and has any comments.
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