Updated Dec 5, 2018Chatelaine
- Combine sugar with zest, salt and 1/2 cup water in a saucepan and set over high. Boil, stirring occasionally, until sugar is dissolved, 2 to 3 min. Remove from heat.
- Stir in 2 cups water, lemon juice and gin. Pour through a sieve into a large metal bowl and cover with plastic wrap. Chill in freezer until cold, about 1 hour.
- Pour cold sorbet mixture into a pre-frozen ice-cream-maker bowl and churn according to manufacturer’s instructions, 30 to 45 min. Mixture will be slushy. Transfer sorbet to a covered container and freeze until firm.
- To serve, let sorbet stand at room temperature until slightly softened, 5 min.
Replace lemon zest and juice with equal amounts of lime zest and juice. Continue with recipe.
Choose lemons or limes with smooth skin and small pores. They’ll have the most juice.