RED BIRD LEMON SORBET
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
- 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.
- 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.
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!