* Makes about 1 pint
- 2 large juicy unwaxed lemons, washed
- 1/2 cup superfine sugar
- 1 1/2 cups boiling water
Pour the mixture into an ice cream maker and process according to the manufacturer’s directions, or pour it into a freezer container and freeze following the hand-mixing method.
When the sorbet is firm, freeze it in a freezer container for 15 to 20 minutes or until ready to serve. If necessary, transfer it to the refrigerator 10 minutes before serving to soften.
This sorbet will not be good if frozen for longer than 2 to 3 weeks.
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