Barbara Kafka

Lemon Sorbet

Preparation info
  • Makes

    4 Cups

    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

This is light, fresh, and delicious, but it doesn’t follow the general rules for sorbet. Think of it as smoothly frozen lemonade. It is a very pale yellow—almost white. A sprig of mint would not be amiss. I prefer Meyer lemons.

Ingredients

  • 1 cup sugar
  • 1 cup plus 2 tablespoons fresh lemon jui

Method

Bring the sugar and 3 cups water to a boil in a medium saucepan. Reduce the heat and simmer until all the sugar is dissolved, about 5 minutes. Refrigerate until cold. Stir in the lemon juice and pour into a sorbet machine or use one of the methods opposite.