INGREDIENTS

INSTRUCTIONS

Legend has it that sorbet was invented in Sicily, when snow from Mt. Etna
was mixed with fruit juice. True or not, ice creams and sorbets are popular
in the warm climates of Sicily.
In medium pot, stir sugar into water; add zest. Bring water to a boil;
simmer briskly 10 minutes (mixture should become slightly syrupy).
Meanwhile, halve lemons horizontally; squeeze out juice. (If you wish to
use shells for serving cups, reserve them.) Strain sugar syrup through
sieve into a large glass bowl; cool.
When syrup reaches room temperature, line a strainer with cheesecloth or
coffee filter; strain lemon into syrup. Discard lemon pulp. Taste lemon
mixture and add additional sugar if desired.
Place bowl in freezer. After 1 hour, break up ice that forms and mix into
liquid in bowl. Continue breaking up ice that forms and mix into liquid in
bowl. Continue breaking up ice and mixing at regular intervals until sorbet
is frozen to desired consistency (this may take as long as 8 hours).
Makes 8 servings.
NOTE: To speed freezing, pour sorbet mixture into several glass bowls.
Stirring about every hour, sorbet made in our test kitchen was ready to eat
in 4 hours.
Vegan
According to book: Cal 203, Fat 0g, Carbs 54g, Fiber 0.3g, Pro 1g, Sod 1mg.
NOTES : Cal  231.2, Fat 0.6g, Carbs 70.1g, Fiber 0g, Pro 2.3g, Sod 10mg,
CFF  1.7%.
Recipe by: Vegetarian Times, May 1996, pg 41 Posted to Digest
eat-lf.v097.n093 by Reggie Dwork <reggie@reggie.com> on Apr 07, 1997

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