Reviewed: Apr. 29, 2012

I'd give this 3.5 stars if I could. I wanted to make a healthier dessert and had some lemons to use up so figured this looked like a good recipe. I think I would have liked it more if I had an ice cream maker, but without it, it is really more of a shaved ice consistency (I whisked every hour as advised). I also didn't care for the lemon peel in it and found it to be really sweet. My husband took one bite and asked if he had to eat it. Thanks anyways for the recipe.

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Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 11, 2012

Was a little hard... leave ice cream maker on for longer.

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Reviewer:

Eskimoo

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Reviewed: Apr. 9, 2012

I loved this recipe! I'm a lemon fanatic. This turned out so smooth and the flavor was just amazing!

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Reviewer:

kpapp09

Reviewed: Mar. 26, 2012

This was very good...and in the ice cream maker went very quickly. The only thing I would change/alter is the lemon peel. You have to not only have it finely diced but EXTRA finely diced. When making it again I would maybe zest it or strain it out of the syrup mixture. Otherwise it was really excellent. I might like it more tart but my family loved it like this. (minus the bits of peel)

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Reviewer:

LISAGOOD

Reviewed: Sep. 15, 2011

Mmmmm.... made this in the middle of winter but still loved it! It is tart, but it was quite refreshing.

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Reviewer:

santiagomom

Reviewed: Sep. 11, 2011

My boyfriend (who is not really a dessert guy) loves this sorbet! It is very refreshing and tart. Here are a few tips that I found online for making sure the sorbet comes out a nice consistency: if you are using an ice cream maker, lower the temperature of the freezer to its lowest setting to get the metal canister as cold as possible; once you've made the mix, store it in the freezer in a metal, glass, or plastic container covered with tinfoil for about an hour (or until frost forms on the sides of the container); add the semi-frozen mix to the canister and stir for about 10 minutes. The sorbet should be stored in a separate container if you're not going to eat it right away.

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Reviewer:

Amara

Reviewed: Sep. 1, 2011

Works very well, tastes great, a touch on the sweet side, could add a little more water to it. I also used lime sparkling water. Using 3 large lemons yields roughly 1/2 cup of juice and you get the pulp which adds to the homemade taste/feel.

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Reviewer:

LeadingLady

Reviewed: Jul. 28, 2011

PERFECT taste.

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Reviewer:

ACampbell05

Reviewed: Jul. 17, 2011

Great recipe. I too added a little more carbonated water. I wish I had read the reviews on the zest vs peel, but I wound up kind of zesting it with a sharp knife, and I minced instead of diced. I figured that if the recipe called for diced peel & I did this it would be fine. But it was way to much stuff to nibble - and I even took 3/4 of it out! Taste was great, though.

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Reviewer:

terryberry

Reviewed: Jul. 17, 2011

I followed the recipe exactly and we thought it was delicious. It tasted just like those frozen lemonades you can buy at ballparks. My only complaint was that I don't see how it makes 6 servings- they must be tiny servings! Next time I will double or triple the recipe.

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