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Lemon Sorbet

You'll need an ice-cream maker in order to make this refreshing chilled dessert.

  • Yield: Makes 1 quart
Lemon Sorbet


Source: Martha Stewart Living, May 1999


  • 1 cup sugar
  • 1/2 cup corn syrup
  • 1 cup freshly squeezed lemon juice, (6 lemons)


  1. Prepare an ice bath. In a medium saucepan, combine sugar, corn syrup, and 2 1/2 cups water; bring to a boil over medium-high heat. Cook until sugar completely dissolves, about 2 minutes. Remove from heat; add lemon juice. Pour mixture into a medium bowl; chill over the ice bath or overnight in the refrigerator.

  2. Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.

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