Make a syrup by combining the finely diced lemon peel with the water & the sugar in a non-corrosive pan. Bring to a boil, reduce heat & simmer for 5 minutes. Remove from the heat & let cool. Combine the syrup with the lemon juice & the mineral water. At this point, use one of two steps. Either use an ice cream maker & follow the maunfacturers instructions. Or, place in a tall canister & put in the freezer. Freeze for 1 1/2 hours. Remove, stir & beat briefly with a whisk. Return to the freezer & repeat the beating process after another 50 minutes. You may have to repeat this three or four times. The more you beat your sorbet, the more air is being incorporated & hence the lighter the finished product. Keep in the freezer above your fridge rather than a deep freeze otherwise youll get a finished product that is hard. If you only have a deep freeze, place sorbet in fridge for 1 to 2 hours before serving. Will keep for 3 or 4 days. NOTE: The author from whom I adapted this recipe suggested that you do not use a deep freeze or any free standing when making sorbets because the temperatures are too cold. However, I have had no success making a sorbet from scratch in a fridge-freezer. I use my chest freezer & mix more often than is called for. When the sorbet is ready, then I transfer it to the fridge freezer for keeping it. Adapted from Jim Tarantino, "Sorbets!"
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 6|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 53.2mg||1 %|
|Total Carbohydrate 53.7g||16 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 53.4g|
|Protein 0.2g||0 %|
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Calories per serving: 204
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