- 1 3/4 cups water
- 2 cups sugar
- 2 cups freshly squeezed lemon juice
- 1 to 2 tablespoons freshly grated lemon zest
Make the simple syrup: In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute. Remove from heat and allow to cool.
Stir 3/4 of the sugar mixture into the lemon juice and lemon zest.
THE EGG TEST: Test the sugar ratio by dropping an egg into the mixture. Float a clean, uncooked egg in the mixture to check the balance. If the amount of shell poking out of the liquid is the size of a nickel to quarter, the mixture has just enough sugar to make a sorbet that isn’t too soft or too icy. If the amount of visible egg is smaller, the mixture needs a little more simple syrup, and if it’s larger than a nickel, add more lemon juice.
Chill in the fridge for atleast an hour but ideally, overnight.
Pour into the bowl of an ice cream maker. I used a kitchen aid attachment that was frozen overnight. Churn according to manufacturer instructions. I churned for about 15 minutes. When the sorbet has frozen into ice crystals (it will still seem quite soft, like a slurpee), transfer to a storage container, cover tightly and freeze overnight. The sorbet will solidify in the freezer.
Sorbet Without an Ice Cream Maker: If you do not have an ice cream maker, you can transfer mixture to a 9×13 metal baking pan. Freeze until firm (about 2 to 3 hours), stirring with a fork every half hour.