Ingredients for Fresh Lemon Sorbet
- 1 cup water
- 1 cup granulated sugar
- Lemons, Rind Of
- Fresh Lemon
- Yellow Food Coloring
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How to Make Fresh Lemon Sorbet
- In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar.
- Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
- Remove from heat and let the syrup cool completely to room temperature.
- Once cooled, cover and refrigerate the syrup for at least 30 minutes to chill thoroughly.
- While the syrup chills, zest and juice 4-5 large lemons. You should aim for about 1 cup of fresh lemon juice.
- In a 9x9x2-inch baking pan, combine the chilled syrup, lemon zest, and lemon juice.
- Add a few drops of yellow food coloring (optional, for a more vibrant color).
- Cover the pan and freeze for 3-4 hours, or until the mixture is almost solid.
- Remove the frozen mixture from the freezer and break it into small chunks.
- Transfer the chunks to a chilled mixing bowl.
- Beat with an electric mixer on medium speed until the sorbet is light and fluffy, but not completely melted. (This may take 2-3 minutes).
- Transfer the fluffy sorbet to a 4-6 cup airtight freezer-safe container.
- Cover and freeze for at least 2-3 hours, or until the sorbet is firm.
- Before serving, let the sorbet stand at room temperature for about 5 minutes to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
88g
Fat
0g
Carbs
7g
