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!"