Lemon Sorbet

A simple and refreshing Summertime dessert made with lemon juice and lemon zest.

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Prep Time 4

Cook Time 5

Chilling Time 1

Total Time 5 5

Course Dessert

Cuisine American, Italian

Servings people

Calories 195 kcal

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.