Lemon Pepper Sorbet
- 1 cup water
- 2 tablespoons sugar
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons lemon pulp
- 1 tablespoon cracked black pepper
Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool completely. Combine the syrup with the lemon juice, zest, pulp and pepper. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze for at least 2 hours, or until ready to serve.
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