Ingredients

• 12 lemons
• 2 cups - sugar
• 3 cups - water
• 4 tbsp - condensed milk (optional)

How to Make Lemon Sorbet

• Heat water and stir in sugar until it dissolves completely. 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 or blender.
• Repeat beating every 1 to 1.5 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.