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.
Original from TheKitchn
Made ~6 cups
- 1 3/4 cup water
- 2 cups sugar
- 2 cups lemon juice
- 1 tbsp orange zest
- 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.
- Stir in the lemon juice and orange zest, then pour into the bowl of an ice cream maker. Churn according to manufacturer’s instructions.
- When frozen into soft ice crystals, transfer to a storage container, cover tightly, and freeze until ready to serve.