Tangy Lemon Sorbet
- Total Time
An easy-to-make, refreshing treat (no ice-cream machine required), this sorbet has just the right amount of pucker power.
lemon zest3 tsp, grated
fresh lemon juice½ cup(s)
- 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.