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.
- 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.
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