- 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.
Reviews forSweetheart 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."