Lemon Sorbet
Juice of 12 lemons
1 tbsp. lemon zest**
2 c. sugar dissolved in 2 c. water
**Lemon zest is made by running a "zester" across the skin of the
fruit. Don't use the white part.
Load all ingredients into an ice cream freezer and run it for 20 to
30 minutes until you have a thick thoroughly frozen slurry. Scoop
the slurry into a plastic container and put it into your freezer
until frozen hard. Makes 1 quart.
http://www.nancyskitchen.com
