This is a very nice sorbet with a lovely sharp lemon flavour.
1/3 cup lemon zest
1 cup fresh squeezed lemon juice (plus a couple of tbsp’s to adjust to personal taste)
1.5 cups sugar
1.5 cups water
In a sauce pan, mix water, sugar and lemon zest. Bring to a gentle boil for two minutes. The water and sugar should turn to syrup (simple syrup) and take on a nice yellow colour from the lemon zest, as well as a nice sweet lemon flavour.
Remove from heat and strain into a small metal bowl and chill in an ice-water bath if you’re in a hurry, or refrigerate. Add the lemon juice and stir in.
Freeze either in an ice cream maker, or in a small container in the freezer. If using a freezer/container combination, let the mixture freeze mostly solid, then stir to a slush with a fork and refreeze, though you’ll want to break it up a bit before serving.
The flavour is slightly sharp and sour, but still fairly sweet. I added another tablespoon of lemon juice right at the end of the 30 minutes in the ice cream maker, which made it much sharper, rather like a frozen lemonade.
We made a version of this with splenda for Katie’s mom. Yes, you can tell it isn’t sugar, but the overall balance is sour enough that its not really noticable. If using splenda, don’t bring the splenda/water mixture quite to a boil, just right on the edge of a boil, lest it turn kind of weird tasting. Take it only far enough to dissolve it. The finished product with splenda is a little more coarse/crystalline in texture. (I don’t know if splenda for baking would be a better possibility, and allow us to bring the mixture to a boil – it either wasn’t on the market yet when we did this recipe, or we didn’t realize it was available.) All things being equal, I prefer the sugar version, but if I were out of sugar and had splenda, the difference in flavour isn’t enough to make me run to the store for sugar.
The same recipe will work with lime or orange as well, with lime being more sour, and orange being naturally much sweeter.