Reviewed: Mar. 24, 2012

YUMMY! I had about four lemons laying around, which came to only about a cup of juice. So i blended it with about 6 strawberries. Came out perfect and fabulous. Tasted exactly like a lemon-berry slush from Sonic. Will definitely be making all summer long! It was in the ice cream maker for about an hour and a half and was the consistancy of a slush. Drank some like that, then put the rest in the freezer.

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Reviewer:

arkgirl

Cooking Level: Expert

Living In: Fort Smith, Arkansas, USA

Reviewed: Feb. 1, 2012

Pretty darn good. Made no changes to the recipe. I don't have an ice cream maker, so I put it in the freezer overnight, stirred it once in the morning and let it continue to freeze during the day. The second evening, I put the mixture (which was completely frozen) into my food processor and processed until it was the desired consistency. Very very good and I'll definitely be making it again. Will try other flavors too.

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Reviewer:

Holly

Cooking Level: Intermediate

Reviewed: Sep. 15, 2011

Tart yet so refreshing! We really enjoyed this in the middle of winter and we're looking forward to having it when it's hot!

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Reviewer:

santiagomom

Reviewed: Aug. 6, 2011

Wonderful! Just the perfect amount of sweetness and the perfect amount of lemon. I used about 1 1/2 lemons to get the lemon peel, then juiced those, and then used bottled lemon juice to make up the rest. I thoroughly chilled the sugar-water mixture in the fridge before putting in the ice cream maker. I froze it overnight and really enjoyed it the next day. If you love frozen lemonade, you will love this recipe.

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Jul. 14, 2011

Delicious to eat and super easy to make! This recipe isn't mouth-puckeringly tart, but is perfectly lemony. This recipe requires 6-7 medium-sized lemons. If using an ice cream machine, remember to put the freezing bowl in your freezer at least a day ahead of time. After the mixing time was up, the sorbet was still slushy, so I froze it overnight (it probably would have taken a couple hours). I will make again!

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Reviewer:

Laura Stephen

Cooking Level: Expert

Reviewed: Jul. 2, 2011

great recipe. i read from others that the sorbet turned out too tart, so i used meyer lemons. it turned out wonderful. For an extra refreshing flavor, add a couple mint leaves while the water and sugar is boiling, and remove before adding the lemon juice and zest. delicious summer treat.

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Reviewer:

bmw070789

Reviewed: Jun. 27, 2011

This was very easy and tasted terrific. Will use this recipe many times!

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Reviewer:

cindy

Cooking Level: Expert

Living In: Springfield, Missouri, USA

Reviewed: Jun. 24, 2011

We love this. I steep a few stems of mint in with the sugar and water. Remove them when you cool the sugar water. I use my ice cream maker and it comes out perfectly. The zest really adds to the flavor. This is now on my list of favorite recipes.

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Reviewer:

PEACHYCOOK

Reviewed: Jun. 20, 2011

i could not give this 5 stars because i didn't follow the recipe exactly. i added lemon balm and diluted the sugar mixture a bit because it seemed to sweet.also, you MUST put the frozen mixture into a food processer to break it up and stpo it from getting to icey

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Reviewer:

Sheila

Cooking Level: Intermediate

Living In: Petaluma, California, USA

Reviewed: Aug. 16, 2010

Amazing! I followed this recipe exactly, and it is absolutely perfect! I also made a second batch with about a cup of pureed fresh strawberries added in... and it was amazing as well! Thank you!

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