Lemon Sorbet shared by Marla Spencer

Psalm 57:1  My soul takes refuge in You; and in the shadow of Your wings I will take refuge.

This lemon sorbet recipe is shared by Marla Spencer.  Marla and I were school classmates and good friends.  I spent many lovely hours with her in her parents home.  They remain some of my best childhood memories.  Thank you Marla (and Tim!) for sharing this recipe.

**Lemon Sorbet shared by Marla Spencer
**

Ingredients:

• 2 cups sugar
• 2 cups water
• juice of 6 – 8 lemons
• zest of 2 -3 lemons

Heat 2 cups sugar and 2 cups water over medium heat until sugar dissolves.

Cool mixture on ice bath, or in refrigerator until cool.

Add juice of 6-8 lemons and zest of 2-3 lemons.

Add to ice cream maker of your choice according to instructions for making ice cream.

(This works out to about 30 minutes in a pre-frozen bowl design maker)

Cool, refreshing and delicious – a perfect summertime treat!

Quick tips for lemons:

• When shopping, choose smooth-skinned lemons that feel heavy for their size.

• Store lemons in the refrigerator if you will not be using them immediately.

• 1 medium lemon equals approximately 1 tablespoon of lemon zest and 2 tablespoons of lemon juice.

• If lemon is cold, microwave it for a few seconds before squeezing to help extract more juice.

• Before juicing, use your palm to roll the lemon on the countertop a few times.

• If you will be using both the lemon zest and juice, remove the zest before cutting and juicing the lemon.

• When zesting a lemon, make sure to remove only the thin bright yellow part of the skin as the white pith underneath is bitter.

• Lemon juice sprinkled over fresh fruit such as sliced apples, prevents discoloration.