Lemon Sorbet

Is there anything more refreshing than lemon sorbet with a sprig of mint?  I don't think so!  Lemon is one of my favorite flavors for dessert, dinners, pretty much anytime and anywhere.  This simple lemon sorbet makes the most out of the lemon, using the zest and the juice.  B loves it.  He's actually eaten an entire container by himself, but then again he regularly polishes off half of a half gallon of ice cream, so I guess it's not all that impressive.  Either way, it's easy to make and nice to have around when you want something cold and refreshing on a summer night.  Or a winter night.  Why do people only want ice cream or sorbet in warm weather?  I'll never understand that.  Crazy non ice cream eating people...

Ingredients:

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)

How:

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.com

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