Be the first to Prep Time: 10 minutes
Ingredients:
- 4 teaspoons grated or finely chopped lemon zest (2 lemons)
- 1 cup fresh lemon juice (5 to 6 lemons)
- 2 cups water
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 2 large branches fresh thyme
Preparation:
Place all lemon zest, lemon juice, water, sugar, corn syrup, and thyme in a stainless steel or enamel sauce pan and bring to a boil. Remove from heat, cover, and let steep 30 minutes. Strain through a fine-mesh strainer. Chill.Freeze sherbet in an ice cream machine according to manufacturer's instructions.
Yield: 3 to 4 cups
The Author says: "Tart enough to be served as a between-course intermezzo, this sherbet also makes a light finish to a meal. Place small scoops in a champagne flute and fill the glass with ice-cold champagne." --Nancy Silverton
Recipe Source: Desserts by Nancy Silverton by Nancy Silverton (Harper & Row)
Reprinted with permission.
