Lemonade 'n' Sorbet
from The Scoop by
Lori Longbotham
Serves 4
1 cup sugar
Pinch of salt
1 whole lemon, thinly sliced, or the zest of 1 lemon
1 cup fresh lemon juice
1 to 2 cups lemon sorbet |
| If zesting lemons has become a tedious endeavour, treat yourself to a Microplane zester/grater. A more ample grating surface means you'll spend less time with that lemon rind. | |
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1. Bring 3 1/2 cups water, the sugar, and the salt to a boil in a large saucepan over high heat, stirring until the sugar is dissolved. Remove from the heat, add the sliced lemon, and let stand, covered for 10 minutes.
2. Pour the syrup into a pitcher or glass measure, straining it, if desired. Stir in the lemon juice. Refrigerate, covered, until very cold.
3. Paritally fill four chilled glasses with the lemonade. Scoop large or small balls of the sorbet and add to the glasses. Serve immediately.
