Lemon Sorbet

 

… without an ice cream maker

Makes 2 pints, or 5 cups, or 26 scoops

1 1/2 cups water

1/2 cup lemon-lime soda (I used Sprite)

2 cups sugar

2 cups freshly squeeze lemon juice (approximately 8 lemons)

1 to 2 TBS freshly grated lemon zest

Step 1. Juice lemons. Save halves for serving.

Step 2. In a small saucepan over medium heat, combine the water, sugar, and lemon zest. Stir well. Bring to a boil, then reduce heat to medium and simmer for 3 minutes. Remove from heat and allow to cool.

Step 3. Strain cooled water, sugar, and lemon zest mixture into a bowl. 
Step 4. Stir in 2 cups of freshly squeezed lemon juice and the 1/2 cup of lemon-lime soda. 
Step 5. Transfer to a 9 x 13 metal baking plan. Place in freezer (for 2-4 hours). Stir with fork every half hour.
Step 6. Scoop into lemon half, garnish with mint …