Spanish Lemon Sorbet

Sorbet that is tangy and refreshing made with lemon and cinnamon

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   1. Dissole sugar in water in a medium sauce pan and add the cinnamon stick. Heat on high until water boils, stirring occasionally. Boil water for about 10 mins.
   
   2. While the water is heating and boiling, squeeze juice3 from lemons. Measure and pour into a bowl. Grate lemon peel into the same bowl. Set aside.
   
   3. After boiling the water for 10 minutes, remove from the heat and allow to coll for approximately 15 minutes. Do not allow to cool completely as the syrup will harden. When it has cooled slightly, it becomes a syrup. Remove the cinnamon stick and add in the grated lemon peel and juice. Stir in thoroughly then cover tightly and place in the freezer for 2 - 2 1/2 hours - or until almost frozen.
   
   4. Once the mixture is almost frozen, remove from the freezer and slowly add condensed milk, continuing to stir the lemon mixture with a whisk. Return to the freezer until frozen solid.
   
   5. Remove and scoop into bowls