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
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
- Iron 1.0
- Folate 4.0
- Calcium 1.0
- Vitamin C 63.0