Description
This refreshing Lemon Sorbet recipe combines fresh lemon juice, zest, and a simple sugar syrup to create a light, tangy frozen dessert perfect for warm days or as a palate cleanser. Made with just a few ingredients and an ice cream maker, it’s easy to whip up in under an hour.
Ingredients
Simple Syrup
- 1 cup water
- 1 cup granulated sugar
Sorbet Base
- 1 cup water
- 1 cup fresh squeezed lemon juice
- 1 tablespoon lemon zest
Instructions
- Make the Simple Syrup: In a medium-sized pot, combine 1 cup of water and 1 cup of granulated sugar. Heat over medium heat, stirring regularly until the sugar completely dissolves into the water to form a syrup.
- Prepare the Sorbet Mixture: Remove the syrup from heat and add the remaining 1 cup of water, fresh lemon juice, and lemon zest. Stir well to combine all the ingredients. Allow the mixture to cool to room temperature or chill it in the refrigerator until cold.
- Churn the Sorbet: Pour the chilled lemon mixture into a prepared ice cream maker. Let the machine run according to the manufacturer’s instructions, usually for about 25 to 30 minutes, until the mixture thickens and reaches a soft sorbet consistency.
- Freeze to Harden (Optional): Enjoy the sorbet immediately for a soft-serve texture, or transfer it into a 2-quart container and freeze for 6 hours to overnight for a firmer texture.
- Storage: Store any leftover sorbet in a covered container in the freezer for up to one week. Before serving, let the sorbet sit at room temperature for about 15 minutes to soften slightly for easier scooping.
Notes
- Use fresh squeezed lemon juice for the best bright and natural flavor.
- The lemon zest adds extra aroma and depth, so do not skip it.
- If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until frozen for a less smooth texture.
- Adjust sugar quantity to taste depending on the tartness of your lemons.
- Serve sorbet as a refreshing treat on hot days or as a palate cleanser between meal courses.
