The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 24, 2008
As a general rule I'm not a fan of lemon-flavored stuff. I made this for my boyfriend, who loves lemon sorbet. Even I liked it! I didn't find it bitter at all, it was just the right mix of sweet and tart. We didn't freeze it quite long enough before serving so it was kind of more like a lemon slushee, but it still tasted great. Next time I think I'll serve with raspberries to add a bit of color and a complementary flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 4, 2008
I would suggest doubling the recipe if you are using an ice cream maker. Very flavorful. I zested the lemon instead of dicing the rind. Rinds don't taste good and I think it gave it a better texture. Eat relatively quick because it will freeze hard if in the freezer overnight.
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Cooking Level: Expert

Home Town: Saint Charles, Missouri, USA
Living In: Saint Peters, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 25, 2008
I used limes instead of lemons mainly because we didn't have any lemons on hand, it still worked out fine. Just if you double it or anything, make sure you don't freeze all of it at the same time, because it takes a looooong time to freeze when there is more of it. I just put it in two containers. It was also kind of bitter...
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 20, 2008
An awesome light summer dessert,I added a little less sugar and used club soda, which I increased by 1/4 c, served it with a simple rasberry sauce using 2 c fresh rasberries, 1/4 c sugar, 1/4 c water and 1 tablespoon of chambord, garnished with fresh mint leaves,very pretty presentation..
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 21, 2008
Adictive! I made the recipe as written, adding only a couple tablespoons of good vodka (as I most always do to ummm...keep it from getting to frozen. Yeah, that's why!). My guests raved about it. The only (and I mean *only* criticism I got was that one person thought it might be even better if I left out the diced zest. I disagree.
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Cooking Level: Intermediate

Home Town: Winnetka, Illinois, USA
Living In: Sapello, New Mexico, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 30, 2007
too sweet and watery, but has great lemon flavor. We were looking for something that tastes like a frozen lemon.
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Cooking Level: Intermediate

Home Town: Devon, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 25, 2007
This was pretty good. It was very light and refreshing but not a WOW. I did not read the directions and brought it to school to make without first cooking the syrup. The sugar sat in lemon juice over night and it was fine. I also forgot to look to see how many this served and was disappointed because it made very little. I would say it served 4. Everyone only got a couple of spoonfuls to try it. It is kind of like a frozen lemon shake up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 23, 2007
With our ice cream maker, the sorbet was ready to eat after 15 minutes of freezing. It was delicious! We used Perrier instead of mineral water. For the lemon peel and juice, we used only the zest and the juice of two lemons. So yummy! Next time we're going to double the recipe.
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Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 11, 2007
Fantastic recipe. I used lemon zest and not the peel like other reviewers. I also added 2 egg whites to the original recipe to make it light & fluffy. It adds volume so you will have more servings, as well. Just beat 2 egg whites until light peaks form and then whisk them into the syrup/lemon juice/mineral water mixture. I then poured the mixture into my ice cream maker and allowed it to mix for about 25 minutes. I still had to freeze it for at least 4 hours. My ice cream maker didn't harden it enough to sorbet consistency. But once it was frozen...it was awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 8, 2007
Very refreshing lemon flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 13, 2007
Excellent and truly refreshing! I used Lime seltzer water and it was perfect. The fizz gives it a nice kick to the palate. I definite must for the summer!
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Cooking Level: Intermediate

Living In: East Haven, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 8, 2006
I was making this to be used in a sgroppino so I couldn't use SophiaBenincasa's suggestions of raspberries soaked in balsamic but I surely will give it a try...sounds intriguing! I too used zest, used 7up & increased it to one cup, decreasing the water. After 20 minutes in my ice maker, I added a bit of citron vodka (couple of tbp...maybe 3) The alchohol content keeps the sorbet from freezing roch kard once you place it in the freezer (I hate that!). Thansk FLASHDANCE16...this was very enjoyable!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 19, 2006
Fantastic! I took everyones reviews to heart - used zest of lemon, used sparking lime water, and added raspberries! Added the raspberries half frozen still, tossed them with sugar, and my own addition - some balsamic vinegar - and added to lemon mixture creating its own ice bath. Tossed in ice cream maker and the results were out of this world! The touch of balsamic vinegar added a great depth of flavor and the fresh lemon juice and raspberries with lime water created such a fantastic flavor! Thanks for everyones input!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 1, 2006
I thought it was great. maybe next I might add a mint leaf. do whatever you want because it leaves room for creative input!!!
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 23, 2006
Fabulous. I thawed, processed, and strained a bag of frozen raspberries and added it to the mixture before freezing. Tasted like raspberry lemonade!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 3, 2006
This was pretty good, but it turned out more of a slushy ice mix than sorbet. Next time, I would zest the lemon instead of dicing it because it was pretty chunky. I liked how lemony it was though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 9, 2006
This turned out really great. I used lime flavored carbonated water and strained out the lemon zest. It doesn't make a whole lot, you may want to double the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 10, 2006
I got rave reviews from my guests with the all-natural recipe. I did make a couple of changes: #1) Instead of water and carbonated mineral water I used green-tea instead. #2) Instead of 1/2 cup sugar, I used 1/4 cup sugar and 1/4 cup honey. #3) I also added 1 TBL candied ginger. Next time I will try grated gingerroot. ENJOY! Thanks for sharing your wonderful recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 1, 2005
Zest the lemon, don't dice the peel. It has a great texture! Tastes great!
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Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 2, 2005
I thought the original recipe was way to sweet. I doubled the amount of carbonated water to 1 cup and it was just right. Other than that it was very good. Nice and lemony.
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Cooking Level: Expert

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