Lemon Sorbet
Tangy-sweet lemon sorbet accompanied by summer berries makes a casual finale or a palate cleanser between courses.
Servings: 3 cups (750 mL) or 6 servings
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 214 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 57 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 99 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit C | 63% |
| folate | 4% |
-
1-1/2 cups (375 mL) granulated sugar
2 tbsp (25 mL) grated lemon rind
2 cups (500 mL) lemon juice
1/4 tsp (1 mL) salt
Preparation:
In saucepan, bring sugar and 1-1/2 cups (375 mL) water to boil over medium-high heat, stirring until dissolved. Remove from heat and stir in lemon rind; cover and steep for 10 minutes.
Strain and discard rind. Stir in lemon juice and salt. Pour into 9-inch (2.5 L) square metal cake pan. Cover and refrigerate until cold, about 1 hour.
Freeze until firm, about 4 hours. Break into chunks; purée in food processor. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week.)
Source
Canadian Living Magazine: August 2006
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