- 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
Reviews for Tart Lemon Sorbet
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 1, 2012
"This very very good, light & refreshing.you won't be able to get enough"