Average Rating: 4.75TOTAL TIME: Prep: 15 min. + cooling Process: 20 min. + freezing
YIELD: about 2 cups.Ingredients
- 1 cup sugar
- 1 cup water
- 3 tablespoons grated lemon zest
- 3/4 cup lemon juice
- Optional: Cookie cups, lemon wedges and additional lemon zest
Instructions
- 1. Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely.
- 2. Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions.
- 3. Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.
Nutrition Facts
1/3 cup: 138 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 36g carbohydrate (34g sugars, 0 fiber), 0 protein.