Lemon Sorbet
Ingredients
- 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
Instructions
- 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.
Notes
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 is what keeps the sorbet from freezing solid, removing too much will prevent the soft icy texture. You can omit the alcohol, although that also keeps the texture from freezing too solid.
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