*  Exported from  MasterCook  *
                                Lemon Sorbet
 Recipe By     : Vegetarian Times, May 1996, pg 41
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Low Fat
                 Vegetarian                       Want To Try
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      C             Sugar -- Or To Taste
    4      C             Water
    2                    Lemons -- Zest Of
   12                    Lemons -- Juice Of
 Legend has it that sorbet was invented in Sicily, when snow from Mt. Etna
 was mixed with fruit juice.  True or not, ice creams and sorbets are
 popular in the warm climates of Sicily.
 In medium pot, stir sugar into water; add zest.  Bring water to a boil;
 simmer briskly 10 minutes (mixture should become slightly syrupy).
 Meanwhile, halve lemons horizontally; squeeze out juice.  (If you wish to
 use shells for serving cups, reserve them.)  Strain sugar syrup through
 sieve into a large glass bowl; cool.
 When syrup reaches room temperature, line a strainer with cheesecloth or
 coffee filter; strain lemon into syrup.  Discard lemon pulp.  Taste lemon
 mixture and add additional sugar if desired.
 Place bowl in freezer.  After 1 hour, break up ice that forms and mix into
 liquid in bowl.  Continue breaking up ice that forms and mix into liquid in
 bowl.  Continue breaking up ice and mixing at regular intervals until
 sorbet is frozen to desired consistency (this may take as long as 8 hours). 
 Makes 8 servings.
 NOTE:  To speed freezing, pour sorbet mixture into several glass bowls.
 Stirring about every hour, sorbet made in our test kitchen was ready to eat
 in 4 hours.
 According to book:
 Cal  203
 Fat  0g
 Carbs  54g
 Fiber  0.3g
 Pro  1g
 Sod  1mg
                    - - - - - - - - - - - - - - - - - - 
 NOTES : Cal  231.2
 Fat  0.6g
 Carbs  70.1g
 Fiber  0g
 Pro  2.3g
 Sod  10mg
 CFF  1.7%