Lemon Sorbet Recipe
Ingredients:
1 cup of fresh lemon juice (from approximately 6 medium-size lemons)
2 cups of water
2 cups of granulated sugar
1 tablespoon of grated lemon zest
Directions:
1. In a saucepan on the stove top pour in the granulated sugar and water. Stir until the sugar is completely dissolved. Cool simple syrup in fridge for at least an hour.
2. Then pour the simple syrup, lemon juice and grated lemon zest into the ice cream machine’s container. Whisk together all the ingredients.
3. Churn according to manufacturer’s instructions.
4. Transfer the sorbet mixture to an air tight container and free overnight before serving. (Ciao Bella suggests two hours but I find it is best to make it the night before).
The Sugar-Free Lemon Sorbet Recipe – follow the above recipe but swap out the granulated sugar for Splenda.
The regular Lemon Sorbet Recipe is from The Ciao Bella Book of Gelato and Sorbetto