Lemon Sorbet Recipe

From Dorothy McNett's Recipe Book.

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Lemon Sorbet

Yields about 1 quart

1 2/3 cups sugar
2-3 teaspoons lemon zest
2 1/3 cups water
2/3 cup lemon juice

In saucepan combine the sugar, lemon zest, and water. Boil 5 minutes. Or, microwave in a batter bowl for 3 minutes and then stir until the sugar has dissovled. Add the lemon juice. Chill thoroughly. Freeze in ice cream freezer according to manufacturers directions.

Recipe created 1996-11-29.

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