- 3 cups water
- 1-1/2 cups sugar
- 1-1/2 cups lemon juice
- 1 tablespoon grated lemon peel
- In a saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Cool. Add the lemon juice and peel.
- Pour into the cylinder of an ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Remove from the freezer 10 minutes before serving. Yield: about 1 quart.
Originally published as Tart Lemon Sorbet in Taste of Home June/July 2001, p65
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Reviewed Sep. 1, 2012
"This very very good, light & refreshing.you won't be able to get enough"