Ingredients
1 cup sugar1 cup water3 tablespoons grated lemon zest3/4 cup lemon juiceOptional: Cookie cups, lemon wedges and additional lemon zest
Preparation
Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely.
Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions.
Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.
