An easy-to-make, refreshing treat (no ice-cream machine required), this sorbet has just the right amount of pucker power.
3 tsp, grated
fresh lemon juice
Bring the sugar and water to a boil in a medium saucepan; boil 5 minutes. Remove from the heat and stir in the lemon zest and juice. Transfer to an 8-inch square baking dish. Let cool 15 minutes. Cover the dish with plastic wrap and place in the freezer until the lemon mixture is partially frozen, about 2 hours.
Transfer the sorbet to a food processor or blender. Pulse 4–5 times, just until the sorbet is smooth (be sure not to over process the sorbet or it will melt). Return the sorbet to the baking dish. Cover and freeze until firm, 3–4 hours longer. Yields 1/2 cup per serving.
For the most delicious flavor, use freshly squeezed lemon juice (not bottled). Choose lemons that have thin skin and feel heavy for their size, which indicates a good amount of juice rather than lots of thick peel. When you grate the lemons, be sure to grate only the colorful part of the peel, which contains all of the flavorful oil. Avoid including the bitter white pith that is underneath.For a pretty presentation, serve this sorbet in wine goblets or martini glasses and garnish with sprigs of fresh mint.