Dessert dazzles with a balanced pairing of refreshingly tart Lemon Sorbet and crisp, subtly sweet Greek Lemon Butter Cookies.
Makes approximately 1 quart
- 2 cups water
- 1¾ cups granulated sugar
- 1 tablespoon lemon zest
- 1¾ cups fresh lemon juice
- In a medium saucepan, combine 2 cups water and sugar; cook over medium heat, stirring occasionally, until sugar is dissolved. Stir in lemon zest and juice. Remove from heat, and let come to room temperature.
- Cover and refrigerate until cold, at least 4 hours.
- Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container, and freeze until firm, at least 8 hours or up to 1 month.
For more seaside recipes, see “A Fête by the Shore” in the July/August 2018 issue, available in the online shop at Victoriamag.com.