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Fresh Lemon Sorbet

desserts, frozen

3 cups water
1 cup sugar
1 teaspoon finely shredded lemon peel
--or lime peel
1/2 cup fresh lemon or lime juice
few drops yellow food coloring
--or green food coloring

Bring water and sugar to boiling in a saucepan. Remove from heat; cool thoroughly. Cover and chill. Combine syrup, peel, and juice in a 9x9x2-inch baking pan. Add food coloring. Cover; freeze 3 to 4 hours or till almost firm.

Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed till fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze till firm.

To serve, let stand at room temperature for 5 minutes before serving. Makes 9 (1/2 cup) servings.

Nutrition facts per serving: 89 cal., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 3 g sodium, 23 g carbohydrate., 0 g dietary fiber, 0 g pro. Dietary Value: 10% vitamin. C.

Food exchanges: 1/2 bread. (????)

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 9 servings

Preparation Time: 0:00

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