Monday, June 14, 2010

Lemon Sorbet

With summer just around the corner (on Monday to be exact), I've felt the need to make a cool, tasty treat. Sometimes you cook something and are frustrated when you realize you could have bought it at a store or takeout place for cheaper. Other times, you can make something delicious for pennies. This sorbet is a great example. Water, lemons, sugar. That's it.

Lemon Sorbet

1 cup lemon juice (4 to 6 lemons should do)
1 cup sugar
1 cup water

1. Combine the sugar and water in a small saucepan. Over medium high heat, dissolve the sugar to make a simple syrup.

2. Slowly add the lemon juice to the simple syrup in a medium bowl until the desired tartness is achieved.

3. Let cool on the counter for 1-2 hours. When the mixture is room temperature, place the bowl in the freezer. Whisk every 30 minutes until the mixture is icy cold.

4. Pour mixture into an ice cream maker and churn until done. Place drum in freezer for at least an hour, then serve.

You might try Meyer lemons for an interesting new flavor. When you put the drum in the freezer, you might cover with plastic wrap so that the wrap is actually touching the sorbet. This may prevent large ice crystals from forming in the surface.

1 comment:

  1. Sweet gentle Jesus, does that ever look tasty!