Lemon Sorbet

Name: Lemon Sorbet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 2 cups
Ingredients: 1 cup sugar; 1 cup water; 3 tablespoons grated lemon zest; 3/4 cup lemon juice; Optional: Cookie cups, lemon wedges and additional lemon zest

Total Time Prep: 15 min. + cooling Process: 20 min. + freezing

Yield about 2 cups

Test Kitchen Approved

This light and creamy lemon sorbet will delight the senses, and it's a cinch to make. Serve it in cookie cups for a stylish, practical presentation.

Ingredients

1 cup sugar
1 cup water
3 tablespoons grated lemon zest
3/4 cup lemon juice
Optional: Cookie cups, lemon wedges and additional lemon zest

Directions

Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely.
Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions.
Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.

Nutrition Facts

1/3 cup: 138 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 36g carbohydrate (34g sugars, 0 fiber), 0 protein.

Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. —Goldene Petersen, Brigham City, Utah

Recipe Creator