Makes 2 quarts
2-3/4 cups granulated sugar
3-1/2 cups water
2 cups freshly squeezed lemon juice
In a medium heavy-bottomed saucepan, mix together 2 cups of the sugar and 1/2 cup water. Cook over medium heat [I use low heat] until the sugar dissolves. Increase to high heat and cook until the sugar is golden amber in color. (Do not stir after you increase the heat.) Remove the saucepan from the heat and let the bubbles subside for about 5 seconds. Slowly stir in the remaining 3 cups water, a couple of tablespoons at a time. When the caramel bubbles up as the water is added, stop stirring for a minutes and let the bubbles subside. Be careful — the caramel is hot. When all the water is added, stir in the lemon juice and remaining 3/4 cup sugar. Refrigerate until cold.
Freeze in an ice cream machine according to manufacturer’s instructions.
NOTE:
The sorbet should be eaten within a day of being made. Any longer and the sorbet starts to separate.