Lemon Sorbet

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Lemon sorbet is a refreshing summertime favorite!

This simple recipe may only have three ingredients but the flavors are bright and bold!  If you love lemon as much as I do, this one will quickly become a favorite.  A scoop of this sorbet is perfect on its own, but for an extra special treat, I like to add it to a cocktail-like a frozen Tom Collins!  Enjoy!

Lemon sorbet 7

What you need:

Lemon sorbet ingredients

Lemons – Lemons are used two ways-the juice goes into the base for the sorbet and the zest adds a little extra brightness and color.

Water – A simple syrup makes up the other part of the base.

Granulated Sugar – The zest is added to the sugar and stirred into the water over low heat to make a bright yellow simple syrup.  The perfect balance to the tart lemon flavor.

How to make the sorbet:

Zest three large lemons with a microplane.  Squeeze the three zested lemons plus three or four more to get a cup and a half of fresh juice.  In a saucepan, whisk the sugar and lemon zest together.  Pour in the water and heat on low until the sugar is dissolved.

Lemon sorbet 1

Allow the simple syrup to cool slightly before adding the lemon juice.  Strain through a fine sieve and chill for several hours or overnight.

Lemon sorbet 2

Pour the mixture into an ice cream maker or gelato maker and churn for 45 minutes, or until thick and frozen.

Lemon sorbet 4

Transfer to a quart container and freeze for an hour or two before enjoying.

Lemon sorbet 5

 

 

Lemon sorbet recipe image

Lemon Sorbet

Lemon sorbet is a refreshing summertime favorite! This simple recipe may only have three ingredients but the flavors are bright and bold!
Prep Time: 15 minutes
Churning time: 45 minutes
Course: Dessert
Keyword: sorbet
Makes: 1 Quart
Author: Corey Grimsley

Equipment

  • ice cream maker

Ingredients

  • 200 grams granulated sugar
  • zest from three lemons
  • 345 grams water
  • 345 grams lemon juice freshly squeezed from about 6-7 large lemons

Instructions

  • Zest three large lemons with a microplane.  Juice the lemons.
  • In a saucepan, whisk the sugar and lemon zest together.  Pour in the water and heat on low until the sugar is dissolved.
  • Allow the simple syrup to cool slightly before adding the lemon juice.  Strain through a fine sieve and chill for several hours or overnight.
  • Pour the mixture into an ice cream maker or gelato maker and churn for 45 minutes, or until thick and frozen.
  • Transfer to a quart container and freeze for an hour or two before enjoying.
Did you try this recipe?Let me know how it was!

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About me

Corey Grimsley

I’m an artist and art restorer who spends an equal amount of time in the kitchen. Follow along as I put an artisanal touch on all of my bakes!

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