LEMON SORBET
About 1 quart
Fresh lemon juice and strips of lemon zest are essential for this recipe. If you have access to Meyer lemons, this sorbet will highlight their natural sweetness.
Combine in a small saucepan:
- 2 ¼ cups water
- 2 cups sugar
- Zest of 1 lemon, removed in wide strips with a vegetable peeler
Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Remove the pan from the heat, cover, and steep for 30 minutes.
Strain the sugar syrup into a medium bowl and stir in:
- ¾ cup lemon juice
- (1 tablespoon lemon vodka or limoncello)
Refrigerate the sorbet base until cold, overnight if possible, or quick-chill in an ice water bath.
Taste and add more sugar if needed, stirring until the sugar is completely dissolved, 2 to 3 minutes. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.