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Lemon Sorbet

 Squeeze 4-5 lemons to get 3/4 cup lemon juice. Zest one lemon. Heat 3/4 cup sugar and 1/2 cup water until the sugar dissolves. Add the lemon juice and zest to the syrup and remove in a loaf pan. Freeze. Remove from the freezer every half an hour and scrape. Do this for 4-5 times and freeze. 

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