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LOCATION: Recipes >> Desserts Frozen >> Lemon Sorbet 01

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Lemon Sorbet
Yield: 6 servings

peel of 1 lemon, diced small
1 c water
1/2 c sugar
1/2 c lemon juice
1/2 c mineral water
lemon peel twists to garnish

Make a syrup by combining the finely diced lemon peel with the
water and the sugar in a non-corrosive pan. Bring to a boil, reduce
heat and simmer for 5 minutes. Remove from the heat and let cool.
Combine the syrup with the lemon juice and the mineral water. At
this point, use one of two steps. Either use an ice cream maker
and follow the maunfacturer's instructions or place in a tall
canister and put in the freezer. Freeze for 1 1/2 hours. Remove,
stir and beat briefly with a whisk. Return to the freezer and
repeat the beating process after another 50 minutes. You may have
to repeat this three or four times. The more you beat your sorbet,
the more air is being incorporated and hence the lighter the finished
product. Keep in the freezer above your fridge rather than a deep
freeze otherwise you'll get a finished product that is hard. If
you only have a deep freeze, place sorbet in fridge for 1 to 2
hours before serving. This will keep for 3 or 4 days.


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