Lemon Sorbet

I got this amazing icecream book from Anne and had the pleasure of trying this recipe over the weekend. Tastes extra good with a drip of rum! Perfect and fresh for the warmer weather.

From The Perfect Scoop by David Lebovitz

Makes about 1 quart

2.5 cups water
1 cup sugar
2 lemons
1 cup freshly squeezed lemon juice (from about 5-6 lemons)

In a medium, nonreactive saucepan, mix 1/2 cup of the water and the sugar. Grate the zest of the 2 lemons directly into the saucepan. Heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and ad the remaining 2 cups water; then chill thoroughly in the refrigerator.

Stir the lemon juice into the sugar syrup, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.