Yep, it worked

Lemon Sorbet

 

Looks like 18 hours in the freezer will undo any lack of cooling I inflicted 🙂 Looked like a solid block of ice when we pulled it out of the freezer, but scrapping with a spoon got the lovely fluffly sorbet you see above.

Relatively simple recipe, using ingredients usually kept in the pantry, with a strong lemony flavor? Yep, we’ll use again.

Lemon Sorbet

Original from TheKitchn
Made ~6 cups

  • 1 3/4 cup water
  • 2 cups sugar
  • 2 cups lemon juice
  • 1 tbsp orange zest
  1. In a small saucepan, combine the water and sugar. Heat over medium to a boil and boil until the sugar dissolves, about 1 minute. Remove from heat and allow to cool completely.
  2. Stir in the lemon juice and orange zest, then pour into the bowl of an ice cream maker. Churn according to manufacturer’s instructions.
  3. When frozen into soft ice crystals, transfer to a storage container, cover tightly, and freeze until ready to serve.
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