•1 cup sugar
•1 cup water
•2 cups lemon juice (apprx.12 medium lemons*)
•zest from 3-4 lemons**
Bring water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves (about 10 minutes). Remove from heat. Cool. If in a hurry, place pan in big bowl of ice. Stir until syrup cools. Add lemon juice and zest. Stir. Place in resealable container. Refrigerate at least 2 hours.
Once mixture is completely chilled, process according to ice cream manufacturer’s instructions. Makes just less than 2 quarts Lemon Sorbet.
*Use juice from 3-4 lemons. Use bottled lemon juice for the remaining juice needed.
**I used the zest of 4 lemons and my sorbet was definately mouth-puckering, but still deliciously sweet. If you’d prefer a less tart sorbet, use less lemon zest.
3 cups of sugar.1tin of pineapples crushed.1lemon grate skin.4cups buttermilk and the juice of lemon.mix all together in container and freeze
Easy Passion Fruit Sorbet
Passion fruit, orange juice, lemon juice
1-1/4 cups (300 ml) water
1/2 cup (125 ml) sugar
1/4 cup (60 ml) fresh orange juice
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) fresh passion fruit juice (6 fruit or 1 lb)
Bring water to a boil then cool slightly.
Add remaining ingredients and stir to combine.
Cool completely in refrigerator.
Strain if desired.