Lemon sorbet
The ultimate summer refresher. Lemon sorbet is a cold and refreshing dessert that is made in an ice cream maker using and uses only 3 ingredients.
Homemade lemon sorbet
What could be better on a hot summer day than a icy and refreshing lemon sorbet. This simple sweet dessert is the perfect blend of lemony tartness and sweetness. This sorbet is on its own as a fresh end to a meal and even better as a simple afternoon treat on a hot day. You can even use your lemon sorbet as an addition to drinks. It goes great in a lemonade or in sparkling water. It would even be great added into cocktails! If you are a fan of homemade ice creams and sorbets then you should definitely give this recipe a try!
Ingredients
Lemon – This recipe uses 2-3 lemons, making use of both the zest and the juice for maximum flavor.
Sugar – Make sure that you use plain white sugar for this recipe. You can up the sweetness a little bit but you cannot reduce it. If you do not use enough sugar the sorbet will become very icy and will not be scoopable when it is set.
Water – Regular drinking water is fine for this recipe
Making lemon sorbet could not be easier!
Simply simmer together 1 cup of water with your zest, juice and sugar.
Add the remaining water and chill until the mixture is cold.
Churn your sorbet in the ice cream maker until it is a thick and slushy consistency.
Place into a freezer safe container and freeze for 1-2 hours before serving.
Tips and tricks
- Make sure that you zest the lemons before you juice them.
- If you do not want the texture of the lemon zest in your sorbet you can strain the zest out by using a fine mesh strainer. Strain it just before pouring it into your ice cream maker.
- Store your sorbet in an air tight, freezable container in the freezer. It should last 2-3 months. Your sorbet will get firmer the longer you leave it the freezer.
- Add your sorbet to some lemonade or sparkling water for a delicious and refreshing chilled drink!
Can you make lemon sorbet without an ice cream maker
Yes. It will not be as smooth as a churned sorbet, but you can still get a good lemon sorbet result without using an ice cream maker. To do this, simply make and chill your sorbet until the mixture is cold then place it into a large shallow container in the freezer. Give your sorbet a good mix every 30 minutes over the course of 2-3 hours.
Lemon Sorbet
Ingredients
Equipment
Method
- Pre-freeze your ice cream maker base for at least 24 hours.
- Place your sugar, zest, lemon juice and 1 cup of water into a small saucepan.
- Heat your mixture, stirring regularly, until the mixture is simmering and the sugar has dissolved.
- Simmer on low for 3 minutes.
- Transfer the mixture into a bowl and then mix through the remaining 1 cup of water.
- Store in the fridge to cool fully before churning
- Pour into your prepared ice cream maker and churn for 45 minutes – 1 hour. The sorbet will resemble a slushy when it is ready.
- Transfer into a freezer safe container and freeze for a further 1-2 hours to allow the sorbet to reach a firmer, scoopable consistency.
Thank you so much for taking the time to read through my lemon sorbet recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
