Lemon Sorbet

Ingredients

• 6 each lemons – zested (about 1 tbsp) and juiced (1 cup)
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon light corn syrup

Instructions

1. Finely zest 2 of the lemons to yield about 1 tablespoon of zest. Juice the lemons to obtain 1 cup of lemon juice; strain out seeds and pulp and refrigerate the juice until cold.
2. Combine the water and granulated sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Simmer for 1 minute. Remove from the heat, stir in the lemon zest and light corn syrup, and let steep for 10 minutes.
3. Strain the syrup to remove the zest, then chill the syrup in the refrigerator until thoroughly cold, about 1–2 hours.
4. Whisk the cold lemon juice into the cold syrup until evenly combined.
5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions until thick and softly frozen, 15–25 minutes, and it clings to the dasher.
6. Transfer to a shallow container, press parchment or plastic wrap directly onto the surface, and freeze until firm, 2–3 hours. Let stand at room temperature for 5 minutes before scooping and serving.