---------- 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!"
 
-----