Honey Lemon Sorbet

Submitted by Chef'n Cookbook

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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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