It's Delightful, It's Delicious, It's De-Lovely

Posting it here for easy retrieval.

• 3 cups granulated sugar
• 3 cups water
• 2 1/4 cups freshly squeezed lemon juice
• 1 1/2 tablespoons finely chopped lemon zest

FIrst, make simple syrup: Combine the sugar and water in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely. Keep refrigerated until ready to use. (You can make this ahead of time in whatever quantities you need; just use equal parts sugar and water.)

When the simple syrup is cool, add the lemon juice and zest; stir to combine. Pour into your ice cream maker and operate according to instructions. (For me and my Cuisinart 2 Quart Ice Cream Maker, this means pushing a button, then watching and drooling while it cranks for about 20 minutes.)

My recipe booklet, which came with the ice cream maker, says, "The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving."