A refreshing way to Celebrate the sweet HEAT





2 Lemon’s peel, finely grated

2 cups of water

1 cup of sugar

1 cup of lemon juice

1 cup of carbonated mineral water

12 Red Bird Lemon Puffs crushed for topping


  1. In a saucepan, stir together the grated lemon peel, 2 cups of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.   IMG_5692
  2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions.             IMG_1803

3. If you do not have an ice-cream maker, you may freeze it in a tall canister. Freeze for 1 ½ hours. Remove and stir with a whisk.  Return to the freezer rand stir about once every hour for about 4 hours.  The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

4. Sprinkle sorbet with crushed Red Bird Lemon Puffs!IMG_1810


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