FRESH LEMON SORBET

FOR THE SIMPLE SYRUP:
2 cups sugar
2 cups water
FOR THE SORBET:
1 1/2 cups freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest*

TO MAKE THE SIMPLE SYRUP:
Combine sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until sugar dissolves, about 3 to 5 minutes. Cool completely. (This is called a simple syrup and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep refrigerated until ready to use.)

TO MAKE THE SORBET:
When cool, add lemon juice and zest; stir to combine. Pour mixture into ice cream machine and churn until thickened, about 25 to 30 minutes. For best results, make sorbet mixture a few hours beforehand and refrigerate and fill the machine container only two-thirds full (this allows for more incorporation of air, giving a creamy texture).

*When zesting a lemon or lime, use a vegetable peeler to remove the colored part of the citrus rind.

Makes 8 servings (1/2 cup each)
Source: Cuisinart

Category:  Desserts, Frozen Desserts
Msg Link:  http://www.recipelink.com/msgid/1110552