Lemon Sorbet Recipe
This lemon sorbet is the perfect summer treat. Packed full of lots of pucker up lemon flavor, this dairy free lemon treat screams summer.
Servings 12 (1/2 cup) servings
Calories 69kcal
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.
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.
Nutrition
Calories: 69kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 21mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 1mg