Lemon Sorbet


  • 1 34 cups water
  • 2 cups sugar
  • 2 cups juice from freshly squeezed lemons
  • 1 Tbsp freshly grated lemon zest


  1. Ccombine water and sugar in a small saucepan and bring to a boil.
  2. Keep at a boil until sugar dissolves.
  3. Remove from heat, and allow to cool.
  4. Stir in the lemon juice and lemon zest.
  5. Transfer mixture to a 13-inch by 9-inch metal baking pan.
  6. Stir every half hour.
  7. Freeze until firm (about 2 to 3 hours).


  • If you have an ice cream maker, follow the directions on your appliance instead of using the metal baking pan method.
Nutrition Info: 
Calories: 167 Fat: 0 Carbohydrate: 44.2g (Dietary Fiber 0.2g Sugars 41.1g) Protein: 0.2g Cholesterol: 0g Sodium 1.3g