Lemon Sorbet
fromthekitchn.comwww.thekitchn.com/recipe-lemon-sorbet-dessert-recipes-from-the-kitchn-10352
Ingredients
Instructions
In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute. Remove from heat and allow to cool. Stir in the lemon juice and lemon zest, then pour into the bowl of an ice cream maker. Churn according to manufacturer instructions. When the sorbet has frozen into ice crystals (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.
Recipe Notes
Sorbet Without an Ice Cream Maker: If you do not have an ice cream maker, you can transfer mixture to a 9x13 metal baking pan. Freeze until firm (about 2 to 3 hours), stirring with a fork every half hour.
Nutrition
- Calories
- 276 cal
- Carbohydrate Content
- 72.5 g
- Cholesterol Content
- 0 mg
- Fiber Content
- 0.4 g
- Protein Content
- 0.3 g
- Saturated Fat Content
- 0.0 g
- Sodium Content
- 4.3 mg
- Sugar Content
- 68.6 g
- Fat Content
- 0.2 g
- Serving Size
- Serves 6
- Unsaturated Fat Content
- 0.0 g
