Lemon Cream Sorbet

Lemon Cream Sorbet

  • zest of 1 lemon
  • 1 cup fresh lemon juice
  • 2 cups water
  • 1 cup granulated sugar
  • 1 cup heavy whipping cream
  • 2 tablespoons vodka

In a saucepan, whisk together the lemon zest, lemon juice, water and sugar.  Over medium heat, warm the syrup, whisking occasionally, just until the sugar is dissolved.

Chill the syrup completely in the refrigerator.  Whisk in the cream and vodka then churn in your ice cream maker according to the manufacturer's instructions, until thick.  Transfer to a chilled container, cover and freeze until firm enough to scoop, about 4-6 hours.

Yields about 1 quart

Recipe from Curly Girl Kitchen