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: 138 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 36g carbohydrate (33g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2 starch.
Reviews for Lemon Sorbet
"For my Cuisinart freezer, I doubled the recipe but should NOT have doubled the sugar. I'd cut back by at least 25%. Otherwise, perfectly refreshing. Right out the Cuisanart, add Lemoncello for an excellent adult slushie!"
"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."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.