Lemon Sorbet

In your quest for great zest, seek lemons that are plump and heavy for their size. Bright yellow fruits with glossy, fine-grained skin are the juiciest.

SERVINGS
9

INGREDIENTS
10 mint sprigs, stemmed, plus 4 teaspoons finely chopped
3 thyme sprigs
3 cups sugar
3 cups lemon juice
1 teaspoon finely grated lemon zest

PREPARATION
Combine 1 cup water and 1 cup sugar in three small saucepans. Add the mint leaves to one pan and the thyme sprigs to another. Bring all three to a boil, remove from the heat, and steep for 12 minutes. Strain each steeping mixture into a separate bowl, stir 1 cup lemon juice into each, and cool completely. Process each batch separately -- starting with plain and ending with thyme -- in an ice cream maker according to manufacturer's instructions for sorbet. Stir the finely chopped mint into the mint-infused sorbet once it has set. Stir the lemon zest into the plain lemon mixture when it has set. Place a film of plastic wrap directly on the sorbet surface in an airtight container and freeze until firm -- about 1 hour.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 282
Total Fat: 0 g
Saturated Fat: g
Cholesterol: 0 mg
Sodium: 2 mg
Carbohydrates: 75 g
Fiber: 1 g
Protein: 1 g

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