It's Father's Day, and I think Jeremy's had a good weekend. A nice dinner Friday night, and a visit to Green City Market with Jack and me Saturday morning; time with a good friend Saturday afternoon and a backyard BBQ with good friends in the evening. I brought a store-bought blueberry pie (full disclosure: I still haven't conquered homemade pie crusts) and made a lemon sorbet to accompany it for our visit. Here is my own recipe, cobbled together from a few ideas I found on the Internet:
2 cups water
2 cups sugar
1 cup freshly squeezed lemon juice
2 T. grated lemon zest
Bring the water and sugar to a boil in a small saucepan; remove from heat and cool in the fridge for 2-3 hours.
After squeezing lemons, strain the juice through a fine mesh sieve. Combine with the syrup and lemon zest. Freeze in an ice cream maker according to manufacturer's instructions for 25-30 minutes. Transfer to an airtight container. Cover tightly and freeze until ready to serve.