recipe: fresh lemon sorbet

everyone needs to beat the summer heat, but ice cream seems to be a bit too expensive for anyone who wanted a cooler every other minute. so, as i am feeling the summer heat at this very unholy hour (it's exactly 4:21am as of this writing), i've thought of making sorbet to get that same cooling effect of ice cream but on a less expensive budget.

i like, well, love, lemon. but if you prefer another fruit, go ahead. you can even use our small but terrible calamansi in exchange for lemon. just add more sugar.

ingredients

1 cup sugar
3 cups water
1 teaspoon finely shredded lemon or lime peel
1/2 cup fresh lemon or lime juice
Few drops yellow or green food coloring
directions

Bring water and sugar to boiling in a saucepan. Remove from heat; cool thoroughly. Cover and chill. Combine syrup, peel, and juice in a 9x9x2-inch baking pan. Add food coloring. Cover; freeze 3 to 4 hours or until almost firm.
Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed until fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze until firm.
To serve, let stand at room temperature for 5 minutes before serving. Makes 9 (1/2-cup) servings.

i got this recipe and image from Better Homes and Gardens at BGH.com.