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This homemade Lemon Sorbet is bright, refreshing, and bursting with fresh lemon flavor. Made with simple ingredients, it’s the perfect light dessert for hot summer days, dinner parties, or anytime you need a cool citrus treat.
Why You’ll Love This Recipe
If you’re a lemon lover, this Lemon Sorbet is going to be your new favorite summer treat. Made with both fresh lemon juice and lemon zest, it delivers a bright, bold lemon flavor that is perfectly sweet, tart, and refreshing. Every spoonful is bursting with citrus goodness and just the right amount of puckery lemon punch.
You’ll also love how light and refreshing it is. Made with just a few simple ingredients, this sorbet has an icy, frosty texture that is perfect for cooling off on a hot summer day. Whether you serve it after a backyard barbecue, at a summer gathering, or simply enjoy a scoop on the porch, this Lemon Sorbet tastes like summer in a bowl.
Ingredients Needed
- Lemon, juice and zest
- Sugar
- Water
How to Make Lemon Sorbet
- In a small sauce pan combine 1 cup of water, 1 cup sugar and lemon peel.
- Bring to a boil and stir until sugar is dissolved.
- Remove from heat and cool.
- Add in lemon juice, remaining water.
- Freeze in ice cream maker according to directions.
Tips from leigh Anne
- Use freshly squeezed lemon juice whenever possible for the brightest, freshest flavor. Bottled lemon juice will work in a pinch, but fresh lemons make a noticeable difference.Don’t skip the lemon zest. It adds an extra layer of citrus flavor and gives the sorbet its bold lemon taste.
- Chill the lemon mixture completely before churning. A cold base freezes faster and creates a smoother texture.
- Taste the mixture before freezing and adjust the sweetness if needed. Lemons can vary in tartness, so you may want to add a little more sugar depending on your preference.
- For the best texture, store the sorbet in an airtight container and place a piece of plastic wrap directly on the surface before covering.If the sorbet freezes very hard, let it sit at room temperature for 5–10 minutes before scooping.
- Serve in chilled bowls or glasses to help keep the sorbet frozen longer on hot summer days. For an extra-special presentation, serve the sorbet in hollowed-out lemon halves and garnish with a small mint sprig.
I made it in my Cuisinart ice cream maker but I think it would work fine without an ice cream maker. Pour it into your container and freeze. Stir it several times during the freezing process as it hardens up.
This is my favorite ice cream container.
Frequently Asked Questions
Can I make lemon sorbet without an ice cream maker?
I made it in my Cuisinart ice cream maker but I think it would work fine without an ice cream maker. Pour it into your container and freeze. Stir it several times during the freezing process as it hardens up.
This is my favorite ice cream container.
What is the difference between ice cream and sorbet?
Sorbet is made with fruit juice, water, and sugar and contains no dairy. Ice cream is made with milk and/or cream, giving it a richer, creamier texture.
Why is my sorbet icy or hard?
Sorbet naturally freezes harder than ice cream because it contains no dairy. Let it sit at room temperature for a few minutes before scooping to soften.
How long will sorbet last in the freezer?
Stored in an airtight container, it will keep for up to 2 weeks. For the freshest flavor and best texture, enjoy it within the first week.
When the temperatures rise, there’s nothing more refreshing than a scoop of homemade Lemon Sorbet. With its bright citrus flavor, frosty texture, and simple ingredients, it’s the perfect way to cool down on a hot summer day. Whether you serve it as a light dessert, a palate cleanser, or an afternoon treat, this Lemon Sorbet is sure to become a warm-weather favorite for anyone who loves the fresh taste of lemon.
Check out more of our favorite ice cream recipes:
- Orange Ice
- Peach Ice Cream
- Buttermint Ice Cream
- Blueberry Ice Cream
- Orange Creamsicle Ice Cream
- Candy Bar Ice Cream
Be sure and follow me over on YouTube for weekly cooking demos.
Lemon Sorbet Recipe
Ingredients
- 1 cup fresh lemon juice
- zest of two lemons
- 3 cups water
- 1 cup sugar
Instructions
- In a sauce pan combine 1 C water, sugar and lemon peel.
- Stir and bring to a boil, stir until sugar is dissolved.
- Remove from heat and cool.
- Mix together lemon juice, remaining water and lemon/water mixture
- Freeze in ice cream maker according to directions.
Tips & Notes:
- Use freshly squeezed lemon juice whenever possible for the brightest, freshest flavor. Bottled lemon juice will work in a pinch, but fresh lemons make a noticeable difference.Don’t skip the lemon zest. It adds an extra layer of citrus flavor and gives the sorbet its bold lemon taste.
- Chill the lemon mixture completely before churning. A cold base freezes faster and creates a smoother texture.
- Taste the mixture before freezing and adjust the sweetness if needed. Lemons can vary in tartness, so you may want to add a little more sugar depending on your preference.
- For the best texture, store the sorbet in an airtight container and place a piece of plastic wrap directly on the surface before covering.If the sorbet freezes very hard, let it sit at room temperature for 5–10 minutes before scooping.
- Serve in chilled bowls or glasses to help keep the sorbet frozen longer on hot summer days. For an extra-special presentation, serve the sorbet in hollowed-out lemon halves and garnish with a small mint sprig.
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Nutrition Facts:
Matt Robinson says
What a perfect, summer sorbet. Love this! Great pics too