Lemon Sorbet with Saffron

1. 1

   Combine the purified water and sugar in a medium saucepan.

2. 2

   Bring to a boil over high heat.

3. 3

   Add the saffron.

4. 4

   Cover and steep for 5 minutes.

5. 5

   Whisk in the lemon juice and corn syrup.

6. 6

   Cover and refrigerate until cold.

7. 7

   Process the lemon mixture in an ice cream maker according to the manufacturers instructions.

8. 8

   Transfer the sorbet to a container.

9. 9

   Stir to distribute the saffron evenly.

10. 10

    Freeze until soft-solid, stirring occasionally, about 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.