Lemon Sherbet - lemon juice

Method

• Combine in a medium-size saucepan: 1 cup fresh lemon juice, 2 cups water, 1 1/4 cups sugar.
• Heat just until the sugar has dissolved.
• Remove from the heat and add: 3/4 cup milk.
• Transfer the mixture to a bowl, cover, and place in the refrigerator until completely cool.
• Freeze in an ice-cream maker following the manufacturers instructions.
• Transfer the frozen sherbet into a clean dry container, cover, and store in the freezer for several hours to firm up before serving.
• Add 2 strips of lemon zest when dissolving the sugar.
• Remove before freezing.
• Use Meyer lemons and reduce the sugar to 1 cup.