1 c sugar
1 c water
3/4 c fresh squeezed lemon juice (8 1/2 lemons for us)
3 tbsp lemon zest (see note)
NOTE: I didn't use this much lemon zest due to my naked lemons, but the approximately 1 tbsp I used was plenty!
Also, I totally spaced out on taking pictures....... Sorry about that!
Make the simple syrup by bringing the water and sugar to a boil in a small saucepan, stirring occasionally. When the sugar has dissolved, remove from the heat and let cool to room temperature.
Mix the lemon juice and lemon zest with the simple syrup. The recipe doesn't say to do this, but I have found that the sorbet does better in the ice cream maker if it's chilled. So I chilled it about an hour, then made per my machine's directions. Also, helpful hint with sorbets in general - if you are making enough that you will have leftovers for the freezer, add about 3 tbsp of vodka (for a full container - adjust to fit the amount of liquid you're using) when you are processing it. That will keep it from getting icy when frozen.
RATING: 5 stars!
My husband and son LOVED this! Our only complaint was that there wasn't enough. I will definitely make it again and double it (or even triple it, as it only took up about 1/3 of my ice cream maker's container). It would be excellent with vodka if you're looking for a wonderful and refreshing summertime frozen cocktail.