This is one of the easiest refreshing treats, especially during the hot summer months. Feel free to strain the zest from the syrup before preparing your sorbet if you prefer.
While you can prepare this recipe without the xanthan gum, I find that it makes a big difference in the finished product, which is smoother and creamer with the addition. Xanthan gum can be purchased in most health-food stores and well-stocked supermarkets.
Makes 8 to 10 servings
- 2 cups water
- 1 cup fresh lemon juice
- 1 cup white granulated sugar
- Zest from 1 lemon, finely grated
- 1 cup sparkling water
- 1/8 t. xanthan gum
- pinch of salt
1. In a small saucepan over medium-high heat, combine the water, lemon juice, sugar and lemon zest, stirring well to dissolve the sugar. Bring the liquid to a boil, turn down the heat to medium-low and simmer for 5 minutes. Allow the mixture to cool for about 10 minutes.
2. Combine the lemon-mixture with the sparkling water in a blender. Add the xanthan gum and salt and process until well combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.