Lemon Sorbet

Let's Cook

1. Step 1.

   Combine in a small saucepan: 2 ¼ cups water; 2 cups sugar; Zest of 1 lemon, removed in wide strips with a vegetable peeler

2. Step 2.

   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.

3. Step 3.

   Strain the sugar syrup into a medium bowl and stir in: ¾ cup lemon juice; (1 tablespoon lemon vodka or limoncello)

4. Step 4.

   Refrigerate the sorbet base until cold, overnight if possible, or quick-chill in an ice water bath.

5. Step 5.

   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.