[header] How to make lemon sorbet [title] Mix 1 cup (200 g) sugar and 1 cup (8 oz) water in a small saucepan. [substeps] For a creamier version that's similar to lemon sherbet, you may substitute milk for any amount of the water. The more milk you add, the creamier the texture will be. <sep> (A) If you don't have a saucepan large enough to hold the sorbet, just fill a bowl with this and add the sherbet. [title] Saute the sugar and water in the saucepan over low heat for 3 to 4 minutes. (B) [title] Add 1/4 cup (59 ml) sugar and 2 teaspoons (7.57 ml) lemon juice to the saucepan. [step] Since lemon sherbet is made from seeds, seasonings don't have to be added at all. (C) Consider shaking the sugar and water regularly to prevent sticking. [title] Stir the sugar and water constantly until it thickens. (D) For an even richer, more decadent texture, you can substitute heavy cream for the water. This makes it more of a lemon ice cream and really tones down the tartness of the lemon.
D