This fun citrusy print is by nutandbee -- please check out her site and shop and all her other fun items! :)
For those who don't digest dairy well, this is a delicious alternative with LESS calories than ice cream! My friend made this recipe earlier this week and it was delish! This one's for you Jennifer! :)
Zest of 1 lemon diced small (the zest is the yellow part of the peel - leave out the pith which is the white part it's not tasty)
1 cup water
1/2 cup sugar
1/2 cup lemon juice
1/2 cup mineral water
Make a syrup by combining the finely diced lemon peel with the water and the sugar in a non-corrosive pan. Bring to a boil, reduce heat and simmer for 5 minutes. This will dissolve the sugar in the water so there is no grainy textured sugar left.
Remove from the heat and let cool. Combine the syrup with the lemon juice and the mineral water.
Pour into ice cream maker and follow manufacturer directions. Or if you don't have an ice cream maker, use a freezer safe pan (cover with plastic wrap) wait 30 minutes and then scrape sorbet surface, repeat every 30 minutes until the sorbet is at the desired texture. Sorbet is generally served at a slightly warmer temperature than ice cream.For an interesting twist, you can replace the lemon with orange, tangerine or grapefruit. A mixture of all for is a nice combo too.