I finally tried out my ice cream maker! Of course it was way easier than I had expected, and now I can't wait to try out all of the fabulous-looking recipes that have been popping up lately. A friend had put in a request for lemon sorbet, and sorbet didn't have the intimidation factor of actual ice cream, AND the Sugar High Friday event is requesting white food! So here we are.
I found different versions of this recipe on several different blogs. Some of them included alcohol and I wish I had made the trip to the liquor store because my sorbet ended up freezing up too hard. But the flavor was perfect - not too sweet, and very lemony. And while the texture worked itself out after being left on the kitchen counter for a little while, I'll definitely try it with the booze next time.
- 1 cup lemon juice
- 2 1/2 cups water
- zest of 2or 3 lemons (I added some orange zest too)
- 3/4 cups sugar
Place zest, sugar, and water in sauce pan and warm until sugar is melted. Chill completely, then add juice. Put in ice cream maker, according to directions. Makes about 1 quart.