Lemon Sorbet

Name: Lemon Sorbet
Yield: makes about 1 quart (1 liter)
Ingredients: 2 1/2 cups (625 ml) water; 1 cup (200 g) sugar (see Note); 2 lemons, preferably unsprayed; 1 cup (250 ml) freshly squeezed lemon juice (from about 6 lemons)

December 9, 2011

Anyone who’s been to New York City in August knows that one of the best ways to cool down is by spooning up the ubiquitous Italian ice sold by pushcart vendors all over town. Unfortunately, it’s mostly disappointing and is never as good as what you can easily make at home. This sorbet captures the taste of fresh lemons better than anything you’ll find on the street.

Cooks' Note

I like my Lemon Sorbet tangy. If you prefer it sweeter, you can add another 1/4 cup (50 g) of sugar.

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