Ingredients:
6 lemons
1 cup sugar
1-1/2 cups water
2 tbsp. condensed milk (optional)
Method:
- Heat water and sugar till sugar dissolves.
- Do not stir. Chill completely.
- Mix strained lemon juice well with chilled syrup.
- Freeze mixture in a tight lidded container which is freezer proof.
- When mixture is not set fully, but mushy, beat well with a handheld whisk.
- Repeat beating every 1 to 1-1/2 hours 3-4 times.
- When finally set the mixture will be solid, but not hard, and light and fluffy.
- To improve shelflife, beat in 2 tbsp. of condensed milk in the last beating.
- Scoop into prechilled glasses, serve immediately.
- Top with a thin twisted slice of lemon for decoration, if desired.
Note: Sorbets must be served in chilled glasses, since they
tend to melt down fast. Any desired toppings must be kept ready and
chilled, so that they will not cause the sorbet to melt.
Making time: 4-6 hours at least.
Makes: 3 servings
Shelflife: 2 days
Lemon Dishes Index
