Easy Lemonade Sorbet (Print Version)
# Ingredients:
01 -
2 cups of fresh water
02 -
1¾ cups granulated sugar
03 -
¼ cup light corn syrup
04 -
2 cups freshly squeezed lemon juice
05 -
2 tablespoons finely grated lemon zest
06 -
2 tablespoons limoncello liqueur
# Instructions:
01 -
In a large bowl, whisk together the water, sugar, corn syrup, fresh lemon juice, lemon zest, and limoncello until everything is well combined and the sugar has dissolved completely.
02 -
Pop the lemon mixture into the refrigerator and let it chill for about 15 to 20 minutes to get nice and cold.
03 -
Pour your chilled lemon mixture into your ice cream machine and let it churn according to whatever instructions your specific machine has.
04 -
Once the sorbet has finished churning, transfer it to a freezer-safe container and freeze until you're ready to serve up this refreshing treat.
# Notes:
01 -
Skip the bottled lemon juice if you can - fresh lemons give you that bright, clean flavor that makes all the difference. The preservatives in bottled juice can really change the taste.
02 -
Before you start juicing your lemons, roll them firmly on the counter with your palm. This little trick helps loosen up all that juice inside and makes squeezing so much easier.
03 -
For the best texture, use a microplane to get super fine lemon zest. If you don't have one, use the tiniest holes on your grater and go light. If the zest looks chunky, just chop it up a bit more with a knife.