Lemon Sorbet Recipe
Ingredients
| Lemon juice | 1 Cup (16 tbs), squeezed | |
| Water | 3 Cup (16 tbs), divided | |
| Honey | 3/4 Cup (16 tbs) | |
| Lemon extract natural yellow food coloring -1 teaspoon, optional | ||
Directions
MAKING
1) In a bowl, strain lemon juice and add 2 1/2 cups of the water.
2) In a saucepan, add remaining water and honey and heat till honey dissolves.
3) Add the honey mix to the lemon juice.
4) Add lemon extract and if using then a few drops of food coloring.
5) Run the mixture in an ice cream maker, or turn into a pan and place in freezer till mix turns mushy, but not frozen.
6) Beat to break the ice crystals, and again place in freezer.
7) Repeat twice.
8) Keep frozen till ready to serve.
SERVING
9) Arrange in scoops in bowl and garnish with lemon slice and serve.
1) In a bowl, strain lemon juice and add 2 1/2 cups of the water.
2) In a saucepan, add remaining water and honey and heat till honey dissolves.
3) Add the honey mix to the lemon juice.
4) Add lemon extract and if using then a few drops of food coloring.
5) Run the mixture in an ice cream maker, or turn into a pan and place in freezer till mix turns mushy, but not frozen.
6) Beat to break the ice crystals, and again place in freezer.
7) Repeat twice.
8) Keep frozen till ready to serve.
SERVING
9) Arrange in scoops in bowl and garnish with lemon slice and serve.
Chef
