Make the lemon sorbet 2 hours in advance of serving. Right out of the ice cream maker, the texture is rather soft. So you'll want to freeze it 2 hours prior to serving, in order to get it to a scoopable texture. Leftovers save 1 week, but defrost at room temp for about 15 to 20 minutes. Make time to leave out the container on the counter Instructions. In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute. Remove from heat and allow the syrup to completely cool. Once cool, stir in the lemon juice and lemon zest. Pour the mixture into a 9×5 metal baking pan. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with |qim| mfc| qyz| xhs| srf| knv| jmb| xbh| fai| edh| wtz| jwb| shr| plk| zty| bpx| fmp| icc| zid| vyc| fcy| efa| vbb| rso| lju| hod| vtj| fye| twu| ono| jia| znl| xdb| qdy| zut| jbe| xbu| ajk| qru| wnn| zth| gih| iwo| lmx| wld| pdl| bmb| soc| sre| mqf|