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).

Stirring about every hour, sorbet made in our test kitchen was ready to eat in 4 hours.

Vegan

According to book: Cal 203, Fat 0g, Carbs 54g, Fiber 0.3g, Pro 1g, Sod 1mg.

Cff 1.7%.