| 1 | Make a syrup by combining the finely diced lemon peel with the water & the sugar in a non-corrosive pan. |
| 2 | Bring to a boil, reduce heat & simmer for 5 minutes. |
| 3 | Remove from the heat & let cool. |
| 4 | Combine the syrup with the lemon juice & the mineral water. |
| 5 | at this point, use one of two steps. |
| 6 | Either use an ice cream maker & follow the maunfacturers instructions. |
| 7 | Or, place in a tall canister & put in the freezer. |
| 8 | Freeze for 1 ?hours. |
| 9 | Remove, stir & beat briefly with a whisk. |
| 10 | Return to the freezer & repeat the beating process after another 50 minutes. |
| 11 | You may have to repeat this three or four times. |
| 12 | The more you beat your sorbet, the more air is being incorporated & hence the lighter the finished product. |
| 13 | Keep in the freezer above your fridge rather than a deep freeze otherwise you"ll get a finished product that is hard. |
| 14 | If you only have a deep freeze, place sorbet in fridge for 1 to 2 hours before serving. |
| 15 | will keep for 3 or 4 days. |
| 16 | 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. |
| 17 | However, i have had no success making a sorbet from scratch in a fridge-freezer. |
| 18 | I use my chest freezer & mix more often than is called for. |
| 19 | When the sorbet is ready, then i transfer it to the fridge freezer for keeping it. |
