Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Peel of 1 lemon, diced small
1 c Water
1/2 c Sugar
1/2 c Lemon juice
1/2 c Mineral water
Lemon peel twists to garnish

Make a syrup by combining the finely diced lemon peel with the water
the sugar in a non-corrosive pan. Bring to a boil, reduce heat
simmer for 5 minutes. Remove from the heat let cool. Combine the
syrup with the lemon juice the mineral water.

At this point, use one of two steps. Either use an ice cream maker
follow the maunfacturers instructions. Or, place in a tall canister
put in the freezer. Freeze for 1 1/2 hours. Remove, stir beat
briefly with a whisk. Return to the freezer repeat the beating
process after another 50 minutes. You may have to repeat this three
or four times. The more you beat your sorbet, the more air is being
incorporated hence the lighter the finished product. Keep in the
freezer above your fridge rather than a deep freeze otherwise you'll
get a finished product that is hard. If you only have a deep freeze,
place sorbet in fridge for 1 to 2 hours before serving.

Will keep for 3 or 4 days.

NOTE: The author from whom I adapted this recipe suggested that you
do not use a deep freeze or any free standing when making sorbets
because the temperatures are too cold. However, I have had no
success making a sorbet from scratch in a fridge-freezer. I use my
chest freezer mix more often than is called for. When the sorbet
is ready, then I transfer it to the fridge freezer for keeping it.

Adapted from Jim Tarantino, "Sorbets!"
Submitted By MARK SATTERLY On 07-25-95

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