1 cup water
1 cup sugar (use all-natural raw sugar if you like)
1 cup fresh squeezed lemon juice (3-4 large lemons)
2 tablespoons lemon rind
- For the simple syrup, in a pot over medium heat, combine the water and sugar together.
- Continue stirring until it comes to a boil, remove from heat after you are sure all the sugar crystals have fully disintegrated.
- Pour the syrup into a bowl or container, cover, and place in the refrigerator to cool.
- In that same large measuring cup combine the lemon juice, rind, and simple syrup. Now taste your sorbet mixture. This is a very strong sorbet recipe that I use in smoothies, so you may want to add more sugar or even make 1-1/2 cups of simple syrup (1-1/2 cups water to 1-1/2 cups sugar). Once your sorbet meets your tastes. Place in a large container, cover, and freeze for a few hours. Note, this sorbet will be very loose because you are really only freezing juice and not a fruit puree. I didn’t bother putting mine in a large pan, instead I just placed it in an airtight container and let it freeze overnight before using it.
- I used three large lemons. I found placing them in the microwave for 10-25 seconds loosens them up and allows for more juice. I then grated all three then squeezed the juice into a large measuring cup. I did use a citrus juicer it made the juicing process go faster and caught most of the seeds.