Lemon Sorbet Recipe

Lemon Sorbet Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Whether you serve it in chilled bowls or scooped into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. “It makes a delightfully refreshing finish to any meal,” says Goldene Petersen of Brigham City, Utah.

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Lemon Sorbet Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lemon Sorbet Recipe

Prep: 15 min. + cooling Process: 20 min. + freezing

Yield: 6 Servings

15 20 35

Ingredients

1 cup sugar
1 cup water
3/4 cup lemon juice
3 tablespoons grated lemon peel

Directions

In a small saucepan over medium heat, cook and stir sugar and water until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; cool to room temperature.
Stir in lemon juice and lemon peel. Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a freezer container; freeze for at least 4 hours before serving. Yield: 2 cups.

Nutritional Facts 1/3 cup equals 138 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 36 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 2 starch.

Originally published as Lemon Sorbet in Light & Tasty April/May 2007, p53