2 cups sugar
2 cups water
1.5 cups freshly squeezed lemon juice (about 8 lemons)
1 tablespoon lemon zest
Combine the sugar and water in a medium saucepan, bring to a boil, reduce heat and simmer until the sugar dissolves, about 4 minutes. Cool completely.
Add the lemon juice and zest to the sugar water. If not making sorbet right away, cover and refrigerate until ready to use.
Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired consistency.
- Recipe courtesy of Elaine McCardel