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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!

What you need:

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.

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.

Lemon Sorbet

Lemon sorbet is a refreshing summertime favorite! This simple recipe may only have three ingredients but the flavors are bright and bold!

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Prep Time: 15 minutes minutes

Churning time: 45 minutes 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

Metric - US Customary

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!