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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Stir together sugar and water in a medium saucepan. Apply medium high heat
and stir until sugar dissolves. Add zest.
Bring syrup to a boil and boil 2 minutes. Pour syrup through a strainer
into the center of the lemon juice bowl.
Set your bowl of liquid in a bigger bowl filled with ice and water. Stir
to bring down the temperature of the sorbet base to below 40 degrees. Add
chopped zest.
Pour the chilled mixture into an ice cream maker. Follow the directions.
When the mixture nears a firm slush, about 20-30 minutes, remove the
paddle. Cover with plastic wrap and put in the freezer for 2-3 hours
before
serving. This gives it a chance to firm up a bit.
Contributor: cuisinemagazine.com
Ingredients:
1/3 Cup(s) lemon zest; about 3 lemons
1 Cup(s) lemon juice; strained
24 Tablespoon(s) water
12 229/442 Ounce(s) sugar |
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