Tart Lemon Sorbet Recipe
From Georgetown, Texas, field editor Susan Garoutte writes, "On hot summer days, nothing seems to satisfy like the tartness of lemons. This light, refreshing sorbet is one of my favorite ways to use that puckery fruit."
- 3 cups water
- 1-1/2 cups sugar
- 1-1/2 cups lemon juice
- 1 tablespoon grated lemon peel
- 1. 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.
- 2. 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.
1/2 cup: 157 calories, trace fat (0g saturated fat), 0mg cholesterol, 1mg sodium, 42g carbohydrate (38g sugars, trace fiber), trace protein
Reviews for Tart Lemon Sorbet
Reviewed Sep. 1, 2012
"This very very good, light & refreshing.you won't be able to get enough"
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