Lemon Sorbet Recipe
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.
- 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
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
- 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.
- 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.
- Initial Freeze: Place the loaf pan in the freezer for 3-4 hours, or until the mixture is mostly firm but not completely solid.
- 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.
- 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.
- 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
Find it online: https://thefoodrecipe.com/lemon-sorbet-recipe/
