This icy lemon treat is delicious and refreshing! Perfect for a mid-day snack or at the end of a big meal, when you have room for just a little sweetness.
You can use a sugar substitute for up to a third of what is called for, however anymore than that and the texture of the sorbet will be affected. Sugar lowers the freezing point, keeping the sorbet from freezing into a rock hard mass. You can omit the alcohol, although that also keeps the texture from freezing too solid.
- 1 cup fresh lemon juice from about 6 lemons
- 1 ½ cups light corn syrup
- 1 ½ cups cold water
- 1 Tbsp vodka or gin
- 1 Tbsp lemon zest
- ½ tsp salt
- Whisk together the lemon juice and the corn syrup until dissolved, then stir in the remaining ingredients.
- Pour into an ice cream maker and allow to churn until icy and smooth. Transfer to a container, seal and freeze until needed.