Lemon Sorbet Recipe
- 1 cup sugar
- 1 cup water
- 3/4 cup lemon juice
- 3 tablespoons grated lemon peel
- 1. 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.
- 2. 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.
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.
Reviews for Lemon Sorbet
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.