Honey Lemon Sorbet

Submitted by Chef'n Cookbook

  • V

    Ingredients

    2 tablespoons grated lemon zest (about 2 to 4 lemons)
    2 cups fresh lemon juice (5 to 7 lemons)
    ½ cup water, room temperature or chilled
    ½ teaspoon pure vanilla extract
    ½ cup honey
    3⁄4 cup granulated sugar

    In a mixing bowl, combine all ingredients and stir until the sugar dissolves. This will take a few minutes. Pour into a container, cover, and refrigerate until chilled. For each serving, stir and then pour ½ cup of the chilled mixture into the Sweet Spot. Stir until frozen and serve. Makes six ½-cup servings.

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    Screen shot 2014 05 12 at 2.58.21 pm