Lemon-Sherbet

• 2 cups lemon juice
• 5 cups sugar
• 1 cup water
• 18 teaspoon potassium benzoate
• 12 teaspoon lemon essence

1. Heat sugar and water, in a large vessel.
2. Do not stir, bring to a boil.
3. Once boiling, stir, and cook till syrup is sticky touch.
4. It should be almost 1 thread, but not fully so.
5. Dissolve preservative (potassium benzoate) in 1 tsp.
6. syrup.
7. Cool syrup, add juice, essence, preservative.
8. Mix well, strain if required.
9. Bottle in clean sterile bottles with tight nonmetallic caps.
10. Seal as for sauces.
11. To make dilute sherbet: To 1/2 glass chilled water, add: 2 icecubes, 2 tbsp.
12. concentrate, mix well.
13. Add pinch of salt and pepper if desired.
14. Serve chilled.

lemon juice, sugar, water, benzoate, lemon essence

Taken from www.food.com/recipe/lemon-sherbet-9883 (may not work)