Ingredients

• 2 cups - lemon juice
• 5 cups - sugar
• 1.5 cups water
• 1/8 tsp - potassium benzoate
• 1/2 tsp- lemon essence

How to Make Lemon Sherbet

• Heat sugar and water in a large vessel.
• Do not stir and bring to boil.
• Once it starts boiling, stir, and cook till syrup is sticky.
• It should be almost 1/3rd not full.
• Dissolve preservative (potassium benzoate) in 1 tsp. syrup.
• Cool syrup, add juice, essence, preservative.
• Mix well, strain if required.
• Bottle in clean sterile bottles with tight non-metallic caps.
• Seal the bottles.