With many hot, hot days here in southern California it seems as if Summer has come early for us this year. Many locals have citrus trees growing right in their back yards! I am fortunate enough to have a few friends that are willing to share their fruits. Nothing is more refreshing on a hot day than a fresh scoop of Lemon sorbet!
I used Meyer Lemons which are sweeter and less acidic in flavor than the more common lemon and also have a fragrant and edible skin. About 10 lemons yielded 2 cups of juice.
2 cups granulated sugar
3 cups water
2 cups fresh squeezed lemon juice
1 tablespoon fine lemon zest
Combine sugar and water in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to low and simmer with out stirring until the sugar dissolves, about five minutes. Cool completely. Then stir in the lemon zest and lemon juice. Refrigerate over night or until mixture is cold. Transfer to ice cream machine and turn on for 25 to 30 min or until it reaches desired consistency. If a firmer consistency is desired store finished product into an airtight container and freeze for at least two hours. Remove about 15 min before serving.