Lemon Sorbet Recipe

Introduction

This refreshing lemon sorbet is the perfect balance of tart and sweet, making it an ideal treat on warm days. With just a few simple ingredients, you can create a bright, zesty dessert that cleanses the palate and delights the senses.

Ingredients

• ¾ cup sugar*
• ¾ cup water*
• 1 ¼ cups lemon juice (freshly squeezed)
• 2 tsp. lemon zest
• Mint (for serving, optional)

Instructions

1. Step 1: Make the simple syrup by adding the sugar and water to a medium-sized saucepan over medium heat. Simmer for 1-2 minutes, whisking occasionally until the sugar has dissolved. Remove from heat and let cool to room temperature. You should have about 1 ¼ cups of simple syrup.
2. Step 2: In a 9×5-inch metal loaf pan, combine the lemon juice, simple syrup, and lemon zest. Whisk together until fully combined. Place in the freezer for 3-4 hours, or until mostly firm.
3. Step 3: Transfer the mixture to a high-speed blender or food processor and blend for 1-2 minutes until smooth. Be careful not to over-blend, as this can heat the mixture too much.
4. Step 4: Pour the blended sorbet back into the loaf pan and freeze for another 4 hours or up to overnight. Let it sit at room temperature for a few minutes before scooping and serving with a sprig of mint, if desired.

Tips & Variations

• Use freshly squeezed lemon juice for the best bright, natural flavor.
• If you prefer a sweeter sorbet, adjust the sugar in the simple syrup slightly to taste before freezing.
• For a twist, add a splash of limoncello or zest of lime during blending for added complexity.

Storage

Store the lemon sorbet in an airtight container in the freezer for up to one week. To serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping. Avoid refreezing once thawed to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can be used in a pinch, freshly squeezed lemon juice offers a brighter, more vibrant flavor and is recommended for best results.

How do I prevent the sorbet from becoming too icy?

Using simple syrup helps keep the sorbet smooth by preventing large ice crystals. Also, blending the sorbet halfway through freezing breaks up ice crystals, resulting in a creamier texture.

Lemon Sorbet Recipe

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5 from 741 reviews

This refreshing Lemon Sorbet recipe is a perfect balance of tart and sweet, made with freshly squeezed lemon juice, homemade simple syrup, and a touch of lemon zest. It’s an easy-to-make frozen dessert that requires no ice cream maker, just a few hours in the freezer and a quick blend to create a smooth, icy treat perfect for hot days or a light palate cleanser.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Freezing
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Simple Syrup

• ¾ cup sugar
• ¾ cup water

Lemon Sorbet

• 1¼ cups freshly squeezed lemon juice (about 4–5 lemons)
• 2 tsp lemon zest
• Mint (for serving, optional)

Instructions

1. Make the Simple Syrup: Add the sugar and water to a medium saucepan over medium heat. Simmer for 1-2 minutes, whisking occasionally until the sugar completely dissolves. Remove from the heat and allow the syrup to cool to room temperature. This should yield about 1¼ cups of simple syrup.
2. Combine Ingredients: In a 9×5-inch metal loaf pan, combine the freshly squeezed lemon juice, cooled simple syrup, and lemon zest. Whisk everything together until thoroughly mixed.
3. Initial Freeze: Place the loaf pan in the freezer for 3-4 hours, or until the mixture is mostly firm but not completely solid.
4. Blend the Sorbet: Transfer the semi-frozen mixture to a high-speed blender or food processor. Blend for 1-2 minutes until smooth, being careful not to over-blend to avoid warming the sorbet.
5. Final Freeze: Pour the blended sorbet back into the loaf pan and freeze for an additional 4 hours or overnight to achieve a firm, scoopable texture.
6. Serve: Before serving, let the sorbet sit at room temperature for a couple of minutes to soften slightly. Scoop and garnish with fresh mint if desired.

Notes

• Use freshly squeezed lemon juice for the best fresh and bright flavor.
• If you prefer a more tart sorbet, reduce the simple syrup slightly.
• You can substitute sugar with a natural sweetener like honey or agave, but adjust quantities to taste.
• Chilling the simple syrup before combining with lemon juice helps keep the mixture cold and speeds up freezing time.
• This sorbet is best eaten within a week for optimal texture and flavor.

Keywords: lemon sorbet, frozen dessert, lemon juice, simple syrup, lemon zest, refreshing dessert, gluten free dessert, summertime treat