Fresh Lemon Sherbet

• 1 tablespoon lemon zest, grated, from 1 to 2 lemons
• 1 cup granulated sugar (7 ounces)
• 1/8 teaspoon table salt
• 2/3 cup lemon juice
• 1 1/2 cups water
• 2 teaspoons triple sec
• 2/3 cup heavy cream

1. Process zest, sugar, and salt in a food processor until damp, ten to fifteen 1-second pulses.
2. With the machine running, add lemon juice and water in a slow steady stream; continue to process until the sugar is fully dissolved, about 1 minute.
3. Strain the mixture through a non-reactive fine-mesh strainer into a medium bowl to remove pulp and zest; stir in Triple Sec, then cover with plastic wrap and chill in the freezer until very cold, about 40u0b0, 30-60 minutes (Alternatively, set the bowl over larger bowl containing ice water).
4. Do not let mixture freeze.
5. When mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream, pouring against the edge of the bowl.
6. Immediately start the ice cream machine and add the juice/cream mixture to the frozen insert.
7. Churn until the sherbet has the texture of soft-serve ice cream, 25 to 30 minutes.
8. Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. Can be wrapped well in plastic and frozen for up to one week.
9. To serve, let sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12u0b0 to 15u0b0.

lemon zest, sugar, salt, lemon juice, water, triple sec, heavy cream

Taken from www.food.com/recipe/fresh-lemon-sherbet-366007 (may not work)