INGREDIENTS

INSTRUCTIONS

Make a syrup by combining the finely diced lemon peel with the water & the
sugar in a non-corrosive pan. Bring to a boil, reduce heat & simmer for 5
minutes. Remove from the heat & let cool. Combine the syrup with the lemon
juice & the mineral water.
At this point, use one of two steps.  Either use an ice cream maker &
follow the maunfacturers instructions. Or, place in a tall canister & put
in the freezer. Freeze for 1 1/2 hours. Remove, stir & beat briefly with a
whisk.  Return to the freezer & repeat the beating process after another 50
minutes. You may have to repeat this three or four times. The more you beat
your sorbet, the more air is being incorporated & hence the lighter the
finished product. Keep in the freezer above your fridge rather than a deep
freeze otherwise you'll get a finished product that is hard. If you only
have a deep freeze, place sorbet in fridge for 1 to 2 hours before serving.
Will keep for 3 or 4 days.
NOTE: The author from whom I adapted this recipe suggested that you do not
use a deep freeze or any free standing when making sorbets because the
temperatures are too cold.  However, I have had no success making a sorbet
from scratch in a fridge-freezer. I use my chest freezer & mix more often
than is called for.  When the sorbet is ready, then I transfer it to the
fridge freezer for keeping it.
Adapted from Jim Tarantino, "Sorbets!"

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