Recipe of the Month: Lemon Sorbet

  This month’s recipe is a cooling Lemon Sorbet from Bonus: the recipe includes techniques with an ice cream maker and without. Ingredients 1 Lemon Peel, Finely Diced 1 cup Water 1/2 cup Sugar 1/2 cup Lemon Juice 1/2 cup Carbonated Mineral Water 6 strips of Lemon Zest, for garnish In a saucepan, stir together the diced lemon peel, tap water and sugar. Bring to a boil; reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool. The mixture will become syrup-like. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel. If you do not have an ice cream maker, you may freeze the mixture in a tall canister for 1-1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product. Makes 6 servings