---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMON SORBET
  Categories: Desserts, Fruits
       Yield: 6 servings
  
            Peel of 1 lemon, diced small
       1 c  Water
     1/2 c  Sugar
     1/2 c  Lemon juice
     1/2 c  Mineral water
            Lemon peel twists to garnish
  
   Make a syrup by combining the finely diced lemon peel
   with the water & the sugar in a non-corrosive pan.
   Bring to a boil, reduce heat & simmer for 5 minutes.
   Remove from the heat & let cool.  Combine the syrup
   with the lemon juice & the mineral water.
   
   At this point, use one of two steps.  Either use an
   ice cream maker & follow the maunfacturers
   instructions.  Or, place in a tall canister & put in
   the freezer.  Freeze for 1 1/2 hours.  Remove, stir &
   beat briefly with a whisk.  Return to the freezer &
   repeat the beating process after another 50 minutes.
   You may have to repeat this three or four times. The
   more you beat your sorbet, the more air is being
   incorporated & hence the lighter the finished product.
   Keep in the freezer above your fridge rather than a
   deep freeze otherwise you'll get a finished product
   that is hard. If you only have a deep freeze, place
   sorbet in fridge for 1 to 2 hours before serving.
   
   Will keep for 3 or 4 days.
   
   NOTE: The author from whom I adapted this recipe
   suggested that you do not use a deep freeze or any
   free standing when making sorbets because the
   temperatures are too cold.  However, I have had no
   success making a sorbet from scratch in a
   fridge-freezer.  I use my chest freezer & mix more
   often than is called for.  When the sorbet is ready,
   then I transfer it to the fridge freezer for keeping
   it.
   
   Adapted from Jim Tarantino, “Sorbets!”
  
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