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Lemon Sorbet ... Without an Ice Cream Maker

Makes 2 pints ... or 5 cups ... or 26 scoops
Course: Dessert

Ingredients

  • 1 1/2 cup water
  • 1/2 cup lemon-lime soda (I used Sprite)
  • 2 cups sugar
  • 2 cups freshly squeezed lemon juice
  • 1-2 tbs freshly grated lemon zest
  • fresh mint (optional, for garnish)

Instructions

  • 1. Juice lemons. Save halves for serving.
  • 2. In a small saucepan over medium heat, combine water, sugar, and lemon zest. Stir well. Bring to a boil, then reduce heat to low and simmer 3 minutes. Remove from heat and allow to cool.
  • 3. Strain cooled water, sugar, and lemon zest mixture into bowl.
  • 4. Stir in 2 cups of freshly squeezed lemon juice and 1/2 cup of lemon-lime soda.
  • 5. Transfer to a 9 x 13 metal baking pan. Place in freezer (for 2-4 hours). Stir with fork every half hour.
  • 6. Scoop into lemon half, garnish with mint.