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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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I believe there are 2 kinds of people in the world, chocolate addicts and lemon lovers. My lemon lover went wild for this. If you don't have an ice cream maker, it may work to freeze the liquid sorbet and then put it into a food processor or blender; haven't tried that, but it's a thought. Cook time is minimum chill time. Ingredients:
1 cup sugar |
1/2 cup corn syrup |
2 1/2 cups water |
1 cup freshly squeezed lemon juice (6 lemons) |
Directions:
1. Bring sugar, syrup and water to a boil over medium-high heat; cook about 2 minutes until the sugar is dissolved.
2. Remove from heat and add lemon juice; pour mixture into a separate container and cool in an ice bath or refrigerate overnight.
3. Freeze in an ice cream maker; can be kept frozen up to one month.
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