- 1¾ cups purified water (such as Evian)
- 1½ cups sugar
- 1/8 teaspoon coarsely crumbled saffron threads
- 1¼ cups strained fresh lemon juice
- 5 tablespoons light corn syrup
- Combine the purified water and sugar in a medium saucepan. Bring to a boil over high heat. Add the saffron. Cover and steep for 5 minutes. Whisk in the lemon juice and corn syrup. Cover and refrigerate until cold.
- Process the lemon mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the sorbet to a container. Stir to distribute the saffron evenly. Freeze until soft-solid, stirring occasionally, about 6 hours.