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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: LEMON SORBET

  3. Categories: Desserts, Fruits

  4. Yield: 6 servings

  5. Peel of 1 lemon, diced small

  6. 1 c Water

  7. 1/2 c Sugar

  8. 1/2 c Lemon juice

  9. 1/2 c Mineral water

  10. Lemon peel twists to garnish

  11. Make a syrup by combining the finely diced lemon peel

  12. with the water & the sugar in a non-corrosive pan.

  13. Bring to a boil, reduce heat & simmer for 5 minutes.

  14. Remove from the heat & let cool. Combine the syrup

  15. with the lemon juice & the mineral water.

  16. At this point, use one of two steps. Either use an

  17. ice cream maker & follow the maunfacturers

  18. instructions. Or, place in a tall canister & put in

  19. the freezer. Freeze for 1 1/2 hours. Remove, stir &

  20. beat briefly with a whisk. Return to the freezer &

  21. repeat the beating process after another 50 minutes.

  22. You may have to repeat this three or four times. The

  23. more you beat your sorbet, the more air is being

  24. incorporated & hence the lighter the finished product.

  25. Keep in the freezer above your fridge rather than a

  26. deep freeze otherwise you'll get a finished product

  27. that is hard. If you only have a deep freeze, place

  28. 1 to 2 hours before serving.

  29. Will keep for 3 or 4 days.

  30. NOTE: The author from whom I adapted this recipe

  31. suggested that you do not use a deep freeze or any

  32. free standing when making sorbets because the

  33. temperatures are too cold. However, I have had no

  34. success making a sorbet from scratch in a

  35. fridge-freezer. I use my chest freezer & mix more

  36. often than is called for. When the sorbet is ready,

  37. then I transfer it to the fridge freezer for keeping

  38. it.

  39. Adapted from Jim Tarantino, "Sorbets!" --


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