Beat the Heat Lemon Sorbet

From the Kitchen of: Two Blonds & Co.

It has been hotter than hot here in Texas with daytime temps in the upper 90's and evenings that only cool down to the lower 80's. Finding recipes that are simple, don't heat up the kitchen and still taste delicious are my goal. This sorbet beats the heat everytime.

LEMON SORBET
Recipe courtesy Emeril Lagasse, 2003
See this recipe on air Thursday Jul. 26 at 2:00 PM ET/PT.
Show:
The Essence of Emeril
Episode:
Ice Cream/Sorbet

LEMON SORBET
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest

Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.

Difficulty: Easy
Prep Time: 10 minutes
Yield: 1 quart