Lemon Sorbet

Corn products do not agree with my body so I try and avoid them. Thankfully agave syrup is an acceptable substitute for corn syrup, so I use it instead.

Lemon juice is a common ingredient in my sorbet recipes. I often make several different ice cream/sorbet pints at the same time so that I can select among them when a craving strikes. Consequently, I will prepare 1-2 cups of lemon juice and just use 1/2 cup for this recipe.

Ingredients

• 1/3 cup cane sugar (I prefer organic)
• 1 tablespoon agave syrup (or corn syrup)
• 1 cup warm water
• 1/2 cup lemon juice (I prefer fresh juice from lemons which requires 2-3 lemons in this case)

Directions

1. Prepare the lemon juice
1. Cut lemons
2. Squeeze out lemon juice
3. Scrape out the pulp
4. Blend the pulp and lemon juice for ten seconds
2. In a large bowl, mix the cane sugar, warm water, agave syrup, and lemon juice until the cane sugar fully dissolves
3. Pour the mixture into a CREAMi Pint
4. Freeze for 2 hours and check whether the pulp has risen; If so, stir the mixture
5. Freeze for 22 more hours
6. Process on Sorbet
7. Serve and enjoy!