Cuisinart ICE-20 series instruction and recipe booklet (copyright © 2001)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Fresh Lemon Sorbet
Serves 8
- 2 cups sugar
- 2 cups water
- 1-1/2 cups freshly squeezed lemon juice
- 1 tbsp finely chopped lemon zest
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3-5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the machine ON (when using a Cuisinart frozen yogurt-ice cream and sorbet maker), pour the lemon mixture into the freezer bowl through the ingredient spout and mix until thickened, about 25-30 minutes.
NOTE: For Fresh Orange Sorbet, reduce sugar to 1-1/4 cups and substitute orange juice and zest for the lemon.
