Lemon sorbet #2

Yield: 8 Servings

Measure Ingredient
2 cups Sugar
3 cups Water
1½ cup Freshly squeezed lemon juice
2 \N Lemons; finely grated zest of (yellow part only)
1 teaspoon Vanilla extract

Put the water followed by the sugar in a medium sauce pan. The order is important so that no sugar gets stuck to the bottom of the pan. Raise the heat to high and boil the mixture for one minute. Remove the pan from the heat and add the remaining ingredients. Chill mixture thoroughly in refrigerator. Churn the mixture in an ice cream maker following the manufacture's instructions.



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