1 1/2cupsfreshly squeezed lemon juice*about 6-7 medium lemons
Place inner lining of ice cream maker into freezer.
In a medium sized saucepan bring water and sugar to a boil, over medium heat, stirring often until sugar has dissolved. Remove from heat and add lemon zest. Cover with a lid and let stand for 10 mins.
To the pan add lemon juice and stir well. Transfer to a glass container, cover and refrigerate for a least 4 hours but preferably 12 hours.
Once the lining is thoroughly frozen and the lemon mixture is chilled transfer the mixture to the ice cream maker following the manufacturers instructions. Process the sorbet until it is icy and ready to eat, about 30 mins. For a firmer sorbet transfer to a glass freezer container and freeze for 2-4 hours before serving.
*Please use as many organic ingredients as possible.Recipe Notes
This recipe makes 1 quart with approximately 6 servings.
It is extremely important to use a zester that only takes the zest but leaves behind the white pith. This zester does just that.
To create an exceptional Lemon Sorbet please use fresh lemons.
Be careful to not over boil the syrup. Rather, boil just until sugar dissolves.
It is best to place the inner lining of the ice cream maker in the freezer for 1 full day before use. This is to ensure that it is fully frozen making a better sorbet.
The best tip for serving is to freeze the serving dishes and ice cream scoop to help keep the sorbet frozen before eating.