Honey Lemon Sorbet

This is wonderful to serve with Blueberry Sorbet.  Makes a pretty presentation when combined in one bowl.

Ingredients:

3/4 cup honey
1 cup water
1 1/2 cup freshly squeezed lemon juice
Zest from 2 lemons (I use a micro plane grater like this one.)

Method:

Combine honey and water in a saucepan and bring to a boil.  Boil for 1 minute and then set aside until cool.

Add the lemon juice and refrigerate for 2 hours.

Using an ice cream maker, freeze according to manufacturer's instructions.*  (This is the one I use.)

Transfer to a freezer-safe container and freeze for another 2 hours before serving.

Serve with mint leaves and lemon peel curls for garnish.

*If you don't have an ice cream maker, you can also make this by pouring the ingredients into a shallow pan, like a 9x13, and putting it in the freezer.  After about 30 minutes, stir it around with a fork.  Every 30 minutes thereafter, until it is the consistency you want, stir it again.  Then transfer it to a freezer-safe container and freeze for another 2 hours before serving.