Fresh Lemon Sorbet
- Bring water and sugar to boiling in a saucepan. Remove from heat; cool thoroughly. Cover and chill. Combine syrup, peel, and juice in a 9x9x2-inch baking pan. Add food coloring. Cover; freeze 3 to 4 hours or until almost firm.
- Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed until fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze until firm.
- To serve, let stand at room temperature for 5 minutes before serving. Makes 9 (1/2-cup) servings.
From the Test Kitchen
Nutrition Facts (Fresh Lemon Sorbet)
- Per serving:
- 89 kcal ,
- 3 mg sodium ,
- 23 g carb.