- 1 cup sugar
- 1 cup water
- 3/4 cup lemon juice
- 3 tablespoons grated lemon peel
- 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.
This recipe pairs well with a sweet white wine.
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Reviews for Lemon Sorbet
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This was really good, tart yet sweet, I added lime juice with lemon and added less sugar I will be making this again the hubby loved it.