2 cup low GI cane sugar
2 cup water
2 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)
4 teaspoons fine lemon zest
- In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
- Once the mixture has thoroughly chilled, pour the mixture into a shallow pan and
freeze in your freezer until semi-solid. Then take a fork and fluff it
up, returning it the the freezer till freeze firm. Then put in a
food-processor or blender to process until smooth.
OR freeze in your ice cream maker according to the manufacturer's instructions and follow directions.
- Place sorbet in an airtight container and freeze until ready to serve. You may need to let it sit out for a little while before serving, depending on the container and your freezer!
Scoop out and garnish with mint.