** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In medium pot, stir sugar into water; add zest.
2. Bring water to a boil; simmer briskly 10 minutes (mixture should become slightly syrupy).
3. Meanwhile, halve lemons horizontally; squeeze out juice.
4. (If you wish to use shells for serving cups, reserve them).
5. Strain sugar syrup through sieve into a large glass bowl; cool.
6. When syrup reaches room temperature, line a strainer with cheesecloth or coffee filter; strain lemon into syrup.
7. Discard lemon pulp. Taste lemon mixture and add additional sugar if desired.
8. Place bowl in freezer. After 1 hour, break up ice that forms and mix into liquid in bowl.
9. Continue breaking up ice that forms and mix into liquid in bowl.
10. Continue breaking up ice and mixing at regular intervals until sorbet is frozen to desired consistency (this may take as long as 8 hours).
11. Makes 8 servings. NOTE: To speed freezing, pour sorbet mixture into several glass bowls.
12. Stirring about every hour, sorbet made in our test kitchen was ready to eat in 4 hours.
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Dietary Notes:
This recipe is low-sodium with 8.25mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 103% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Natural Sweeteners, Citric Acid allergies.
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