Lemon Sorbet

Lemon Sorbet Author: Canadian Living Credits: Lemon Sorbet

Tangy-sweet lemon sorbet accompanied by summer berries makes a casual finale or a palate cleanser between courses.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2006

Ingredients

  • 1 1/2 cup granulated sugar
  • 2 tablespoons grated lemon rind
  • 2 cups lemon juice
  • 1/4 teaspoon salt

Method

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; pur?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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 99 mg
  • Protein trace
  • Calories 214.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 57 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 63.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Sorbet

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