- 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.
Originally published as Lemon Sorbet in Light & Tasty April/May 2007, p53
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Sorbet
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Mar. 22, 2011
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.