Three-Ingredient Lemon Sorbet

Directions

• Chop both ends off the first lemon, then stand the lemon on one end. Slice downward around the edge of the lemon to slice off the peel. (I recommend using a serrated knife, as it makes it easier to cut the peel off the lemon.)
• Once the peel has been removed from the lemon. Lay the lemon flat and cut it in half. Use a knife or spoon to scoop out any seeds in the lemon. Chop the lemon halves in half again, keeping an eye out for any seeds that need to be removed. Cut the halves in half again. You should have eight lemon chunks from one lemon.
• Repeat steps 1 and 2 with the remaining three lemons.
• Once all the lemons are chopped up, add them to a ziploc bag. Press the air out of the bag, seal it shut, and place it in the freezer.
• Freeze the lemons for about 4 hours, until they’re completely frozen.
• Once the lemons are frozen, add them to a food processor.
• Whirl the lemons until they are a smooth purée and start to stick together.
• In a bowl combine the sugar and hot water. Use a spoon to stir the sugar into the water to create a sugar water. You want the sugar to be fairly well dissolved.
• Add the sugar water in with the puréed lemons. Whirl the sugar water with the lemon purée until it’s well combined.
• Pour the lemon purée mixture into a freezer-safe container (keep an eye out for any loose seeds that snuck in. You’ll want to scoop those out.)
• Place the lemon purée mixture in the freezer and freeze for about 4 hours or until it’s completely frozen.
• Once frozen, scoop and enjoy!