An ultra-light dessert, puckeringly tangy with sweet floral fruitiness. You could finish off your meal with this simple sorbet and feel that you’ve made a deal with your waistline. Or, what the heck it’s Saturday night, after all. Pass a plateful of Molasses Cookies, Chocolate Chunk Brownies, or whatever else strikes your fancy and your sweet tooth. (By the way, if you’re not in the mood to bake, store-bought tuiles partner up nicely.)
- Yield: 5 cups
- 2 tablespoons finely grated lemon zest
- 1½ cups fresh lemon juice (from 6 to 8 lemons)
- 3 cups Simple Syrup
- Combine all the ingredients in a bowl and stir well. Transfer the mixture to an ice-cream maker and freeze according to the manufacturer’s instructions.
- Place the sorbet in a covered container and freeze.