Lemon Sorbet shared by Marla Spencer
Psalm 57:1 My soul takes refuge in You; and in the shadow of Your wings I will take refuge.
This lemon sorbet recipe is shared by Marla Spencer. Marla and I were school classmates
**Lemon Sorbet shared by Marla Spencer
**
Ingredients:
- 2 cups sugar
- 2 cups water
- juice of 6 – 8 lemons
- zest of 2 -3 lemons
Heat 2 cups sugar and 2 cups water over medium heat until sugar dissolves.
Cool mixture on ice bath, or in refrigerator until cool.
Add juice of 6-8 lemons and zest of 2-3 lemons.
(This works out to about 30 minutes in a pre-frozen bowl design maker)
Cool, refreshing and delicious – a perfect summertime treat!
Quick tips for lemons:
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When shopping, choose smooth-skinned lemons that feel heavy for their size.
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Store lemons in the refrigerator if you will not be using them immediately.
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1 medium lemon equals approximately 1 tablespoon of lemon zest and 2 tablespoons of lemon juice.
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If lemon is cold, microwave it for a few seconds before squeezing to help extract more juice.
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Before juicing, use your palm to roll the lemon on the countertop a few times.
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If you will be using both the lemon zest and juice, remove the zest before cutting and juicing the lemon.
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When zesting a lemon, make sure to remove only the thin bright yellow part of the skin as the white pith underneath is bitter.
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Lemon juice sprinkled over fresh fruit such as sliced apples, prevents discoloration.
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