A warm reception always greets cool, smooth scoops of this lemony treat. The not-too-sour, not-too-sweet confection you can serve for dessert is a refreshingly frosty finish. (CT's cooks created it with just four ingredients—easy!)
- 1 cup sugar
- 1 cup water
- 1/2 cup lemon juice
- 1 tablespoon grated lemon peel
- 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.
Originally published as Sweetheart Sorbet in Country Woman January/February 2001, p41
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