Lemon sorbet
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Lemon sorbet
  Lemon    Sorbet  
Last updated 6/12/2012 1:22:05 AM. Recipe ID 54553. Report a problem with this recipe.
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      Title: Lemon sorbet
 Categories: Desserts, Fruits
      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
  & the sugar in a non-corrosive pan. Bring to a boil, reduce heat &
  simmer for 5 minutes. Remove from the heat & let cool. Combine the
  syrup with the lemon juice & the mineral water.
  At this point, use one of two steps.  Either use an ice cream maker &
  follow the maunfacturers instructions. Or, place in a tall canister &
  put in the freezer. Freeze for 1 1/2 hours. Remove, stir & beat
  briefly with a whisk.  Return to the freezer & 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 & 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.
  Will keep for 3 or 4 days.
  NOTE: The author from whom I adapted this recipe suggested that you
  do not use a deep freeze or any free standing when making sorbets
  because the temperatures are too cold.  However, I have had no
  success making a sorbet from scratch in a fridge-freezer. I use my
  chest freezer & mix more often than is called for.  When the sorbet
  is ready, then I transfer it to the fridge freezer for keeping it.
  Adapted from Jim Tarantino, "Sorbets!"

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Recipe ID 54553 (Apr 03, 2005)

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