1 c. sugar
1/2 c. light corn syrup
2 1/2 c. water
1 c. freshly squeezed lemon juice (about 6 lemons)
1 T. lemon zest (1-2 lemons)
fresh mint optional (but highly recommended)
Combine all ingredients and pour into an ice cream maker. Follow your ice cream maker's instructions and remove to the freezer at the appropriate time. Freeze for at least 4 hours before serving.
~After removing from the freezer, this is a VERY hard sorbet (hence the broken appearance in the photo). Let it warm up for a few minutes before scooping, lest you bend a spoon in half.
adapted from food.comPrint Page