Prep Time: 2 hours, 45 minutes
Cook Time: 10 minutes
Total Time: 2 hours, 55 minutes
Ingredients:
- 1 1/2 cups (300 grams) granulated sugar
- 1 1/2 cups (354 ml) water
- 1 small cinnamon stick
- 2 cups (473 ml) lemon juice
- grated rind of one lemon
- 9 oz can sweetened condensed milk (whole or fat free)
Preparation:
This lemon sorbet recipe makes 6 servings. See the end of the instructions for alternative versions and a fun serving idea.
Dissolve sugar in water in a medium sauce pan and add the cinnamon stick. Heat on high until water boils, stirring occasionally. Boil water for about 10 minutes.
While water is heating and boiling, squeeze juice from lemons. Measure and pour into a bowl. Grate lemon peel into same bowl. Set aside.
After boiling water for 10 minutes, remove from heat and allow to cool for approximately 15 minutes. Do not allow to cool completely as the syrup will harden. (If this happens, it will be necessary to re-heat slightly to remove the cinnamon stick.) When it has cooled slightly, it becomes a syrup. Remove cinnamon stick and add in the grated lemon peel and juice. Stir to mix thoroughly, then cover tightly and place in the freezer for 2 – 2 1/2 hours – or until almost frozen.
Once mixture is almost frozen. Remove from freezer and slowly add condensed milk, continuing to stir the lemon mixture with a whisk. Return to the freezer until frozen solid.
Remove and scoop into bowls.
Fun Serving Idea: Take 3 lemons that have been halved and juiced. Trim the ends if pointed, so that they will sit upright on a plate, then freeze the six halves before you begin making the sorbet. Once the sorbet is frozen, scoop into the lemon halves and keep in freezer until you are ready to serve.
Alternative Versions
- Non-Dairy - Substitute 2 beaten egg whites for the condensed milk. Be sure to increase the sugar to 2 cups.
- Mint – Substitute 6 mint leaves for the cinnamon stick.
