Lemon sorbet 2

1. 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.
2. Remove from the heat & let cool.
3. Combine the syrup with the lemon juice & the mineral water.
4. at this point, use one of two steps.
5. Either use an ice cream maker & follow the maunfacturers instructions.
6. Or, place in a tall canister & put in the freezer.
7. Freeze for 1 ½ hours.
8. Remove, stir & beat briefly with a whisk.
9. Return to the freezer & repeat the beating process after another 50 minutes.
10. You may have to repeat this three or four times.
11. The more you beat your sorbet, the more air is being incorporated & hence the lighter the finished product.
12. Keep in the freezer above your fridge rather than a deep freeze otherwise you"ll get a finished product that is hard.
13. If you only have a deep freeze, place sorbet in fridge for 1 to 2 hours before serving.
14. will keep for 3 or 4 days.
15. 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.
16. However, i have had no success making a sorbet from scratch in a fridge-freezer.
17. 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.