3 cups sugar
3 cups water
2¼ cups freshly squeezed lemon juice
1½ tablespoons finely chopped lemon zest
Calories 339 (0% from fat) · carb. 89g · pro. 0g · fat 0g · sat. fat 0g · chol. 0mg · sod. 3mg · calc. 5 mg · fiber 0g
1. Combine the sugar and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making Fresh Lemon Sorbet. Keep refrigerated until ready to use. When cool, add the lemon juice and zest; stir to combine.
3. Turn the machine on. Pour the lemon mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.