Lemon sorbet is a wonderful frozen treat to enjoy on a hot summer day. With only a few ingredients, it is super easy to make. It’s sweet, tart, intensely lemony melt-in-your mouth perfection.
Lemon Sorbet Recipe
Lemon Sorbet
Equipment
- cutting board
- zester
- paring knife
- measuring cup
- medium saucepan
- blender
- ice cream machine – freeze bucket, or prepare according to machine instructions
Ingredients
- 1 cup sugar
- 1 cup water
- 4 lemons – zested and juiced
Instructions
- Add sugar and water to a medium saucepan, with heat set on low.1 cup sugar, 1 cup water
- Collect the zest from the lemons, being careful to include only the aromatic flavedo and not the bitter albedo.4 lemons
- Cut the zested lemons in half.
- Collect the lemon juice, and set aside for later.
- Stir the zest into the sugar water. Let this simmer for about 5 minutes, then remove from the heat and let it cool completely.
- Pour the cooled lemon syrup into a blender through a colander to remove any of the zest from the mixture.
- Blend on high for about 3 minutes. This will incorporate air into the syrup which will result in a much lighter, creamier texture in the sorbet.
- Add the frothy syrup into the chilled bucket of your ice cream maker.
- Freeze the sorbet according to your machine's instructions. Mine took about 25 minutes to set.
- The sorbet should be mostly set, but not completely frozen.
- Remove the sorbet to a glass bowl. Stir it around a bit for even consistency. Cover and set in the freezer for about an hour before serving.
PRIVATE NOTES
Nutrition
More Information
How to make sorbet without an ice cream machine?
While in ice cream machine definitely makes this recipe easier to make, lemon sorbet can be successfully made without one. Put a stainless steal bowl in the freezer for 4 or more hours. Chill the frothy, lemony syrup in the refrigerator until it is very cold. Pour the chilled syrup into the frozen bowl, then return to the freezer for several more hours. Give it a good stir every 30 minutes or so until it sets up.
Is sorbet the same as sherbet?
Nope. Sorbet is dairy-free. It is made with only fruit and sugar, so it is 100% fat-free. On the other hand, sherbet is made with dairy such as milk or cream, so it contains a little bit of fat. The addition of milk fat results in a creamier dessert. Personally, I prefer the sharp tartness of a lemon sorbet.
Variations
Substitute limes for lemons to make a delicious lime sorbet. There are also apple, pear, raspberry, strawberry, or blackberry sorbets. Basically, any fruit or berry would work. Make sure you screen out any pulp or seeds for the best results.
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