Ingredients

• 6 lemons
• 1 cup - sugar
• 1.5 cups - water
• 2 tbsp - condensed milk (optional)

How to Make Basic Lemon Sorbet

• Heat water and sugar till sugar dissolves.
• Do not stir. Chill completely.
• Mix strained lemon juice well with chilled syrup.
• Freeze mixture in a tight lidded container which is freezer proof.
• When mixture is not set fully, but mushy, beat well with a handheld whisk.
• Repeat beating every 1 to 1-1/2 hours 3-4 times.
• When finally set the mixture will be solid, but not hard, and light and fluffy.
• To improve shelf life beat in 2 tbsp. of condensed milk in the last beating.
• Scoop into pre-chilled glasses, serve immediately.
• Top with a thin twisted slice of lemon for decoration, if desired.