Lemon Sorbet

Step 1: Prepare ice cream machine to the instruction manual for your specific machine. (If you want to make this recipe without an ice cream machine, see alternate method below).

Step 2: Heat water and sugar in a saucepan over medium heat.  Stir until the sugar dissolves.  Let cool, then refrigerate until cold.

Step 3: Add all ingredients (including sugar water) to the ice cream maker.  Churn 15 minutes.  It should look slushy.

Note: Because alcohol does not freeze solid at freezer temperatures, you can optionally add a tablespoon of vodka to the sorbet mixture before churning.  This helps keep the finished sorbet from freezing completely.  Do not add more than a tablespoon unless you desire a slushier texture.

Step 4: Either serve the frozen lemonade in glasses now, or transfer to a container and freeze for an hour.  Stir the now-thicker sorbet.  It is usually done at this time, but if yours is still slushy, simply let it chill in the freezer for an additional half hour, then stir again.  Repeat until it has a sorbet texture.  Serve with an ice cream scoop, optionally into hallowed-out lemon halves for a nice presentation.

Alternate: Two Methods for Sorbet Without Using Ice Cream Machine:

Blender Option: For no churn sorbet, pour the liquid mixture into two ice cube trays and freeze until solid.  Let the lemon ice cubes thaw just enough to be easily processed in a high speed blender.  Use a tamper to blend until smooth and creamy.

Container Option: Chill a large shallow container overnight in the freezer.  Pour the liquid lemon mix into the cold container, and freeze for a half hour.  Stir very well to break up ice crystals and whisk air into the concoction.  Return to freezer.  Repeat this stirring process each half hour for about 3 hours in total.  The texture should be somewhere between granita and ice cream.

Enjoy this sweet homemade dessert from Chocolate Covered Katie!