Lemon Sorbet with Saffron

• 1 3/4 cups purified water (such as Evian)
• 1 1/2 cups sugar
• 1/8 teaspoon coarsely crumbled saffron threads
• 1 1/4 cups strained fresh lemon juice
• 5 tablespoons light corn syrup

1. Combine the purified water and sugar in a medium saucepan.
2. Bring to a boil over high heat.
3. Add the saffron.
4. Cover and steep for 5 minutes.
5. Whisk in the lemon juice and corn syrup.
6. Cover and refrigerate until cold.
7. Process the lemon mixture in an ice cream maker according to the manufacturers instructions.
8. Transfer the sorbet to a container.
9. Stir to distribute the saffron evenly.
10. Freeze until soft-solid, stirring occasionally, about 6 hours.

water, sugar, threads, lemon juice, light corn syrup

Taken from www.cookstr.com/recipes/lemon-sorbet-with-saffron (may not work)