Sweetheart Sorbet Recipe
- 1 cup sugar
- 1 cup water
- 1/2 cup lemon juice
- 1 tablespoon grated lemon peel
- 1. In a bowl, combine all ingredients; whisk until sugar is dissolved. Pour into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Yield: 2 cups.
1 cup: 404 calories, trace fat (trace saturated fat), 0mg cholesterol, 2mg sodium, 106g carbohydrate (99g sugars, 1g fiber), trace protein
Reviews for Sweetheart Sorbet
"I have made this recipe twice, with absolutely no success at all, but I answered "yes" to would make again, because I will not give up! I have been making homemade ice cream and sorbets for years, and this is the first flop I have had. After the first batch refused to freeze, I thought my 15-year-old ice cream freezer had stopped working, so I promptly bought a new one. I have successfully made two wonderful batches of ice cream with the new freezer, so when the second batch of this sorbet also refused to freeze, I know it is not the fault of the freezer! I have two possible ideas for what the problem may be, which is why I will try it one more time. First of all, I don't like the small-batch thing, so I doubled the recipe. My freezer is a 1 1/2-qt capacity, so I can't imagine that's it, but maybe it is. The other thing is that I didn't chill the mixture before freezing it. I always chill my ice cream mixtures before I put them in the ice cream freezer, so I suspect that may be the problem. The recipe doesn't say to chill it first, but that doesn't mean you don't need to. Also, I live in Miami, and I have found that the lousy atmospheric conditions here (hot, VERY humid) frequently wreak havoc on my culinary projects. I would be interested to know if anyone else has tried this recipe, and has any comments."