Lemon sorbet

Ice cream machine?
Check!

"The Perfect Scoop"?
Check!

Lots & lots of empty tubs waiting to be filled with cold sweet goodness?
*wiping drool*
Check!

I am definitely equipped for the heat!!!

Lemon Sorbet
from The Perfect Scoop by David Lebovitz (page 116)

• 2 1/2 cups water
• 1 1/4 cup sugar (or 1 cup for a more tart taste)
• zest of 2 lemons (preferably organic or cleaned of wax & spray)
• 1 cup freshly squeezed lemon juice (about 4-6 lemons)
• 1-3 Tbsp of limoncello or vodka (since alcohol doesn't freeze, it would help to keep the home-made sorbet from freezing too hard)

In a saucepan, mix the sugar, 1/2 cup water and zest. Melt over low heat, stirring frequently until sugar is completely dissolved. Remove from heat and stir in the rest of the water. Chill in the fridge for a few hours.

When ready, stir the lemon juice into the syrup and churn according to the manufacturer's instructions.

Here comes the first brain freeze of 2009 and like a moth, I keep going back for more
...*sigh*...