Lemon Sorbet
from the kitchn.com


INGREDIENTS
1 3/4 cups water
2 cups sugar
2 cups freshly squeezed lemon juice
1 to 2 tablespoons freshly grated lemon zest

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 to cool. Stir in the lemon juice and lemon zest, then pour into the bowl of an ice cream maker. Churn according to manufacturer instructions. When the sorbet has frozen into ice crystals (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.


Sorbet Without an Ice Cream Maker: If you do not have an ice cream maker, you can transfer mixture to a 9x13 metal baking pan. Freeze until firm (about 2 to 3 hours), stirring with a fork every half hour.