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Lemon Sorbet

Juice of 12 lemons
1 tbsp. lemon zest**
2 c. sugar dissolved in 2 c. water
**Lemon zest is made by running a "zester" across the skin of the fruit. Don't use the white part.

Load all ingredients into an ice cream freezer and run it for 20 to 30 minutes until you have a thick thoroughly frozen slurry. Scoop the slurry into a plastic container and put it into your freezer until frozen hard. Makes 1 quart.

http://www.nancyskitchen.com

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