Lemon Sorbet
This homemade lemon sorbet is the perfect balance of tart and sweet. Made with fresh lemons, sugar, and water, it’s a refreshing, dairy-free dessert that’s simple to prepare and perfect for hot days. Whether you’re enjoying it on its own or using it as a palate cleanser, this lemon sorbet will leave you craving more with every scoop.
Equipment
- 1 saucepan
- 1 Mixing bowl
- 1 Ice Cream Maker (optional, but recommended)
- 1 airtight container
- 1 citrus juicer or manual squeezer (optional for juicing lemons)
Ingredients
- 6 large lemons juiced and zested
- 1 cup 200g granulated sugar
- 1 cup 240ml water (sparkling water is optional for a fizzy twist)
- Optional: 1-2 tbsp limoncello or other citrus liquor
- Pinch of salt optional
Instructions
- Prepare the Simple Syrup: In a saucepan, combine 1 cup of water and 1 cup of sugar over medium heat. Stir until the sugar dissolves completely. Remove from heat and allow to cool.
- Juice and Zest the Lemons: While the syrup cools, juice the lemons to extract about 1 cup of fresh lemon juice. Zest one or two of the lemons for extra flavor.
- Mix the Ingredients: Once the simple syrup has cooled, combine it in a mixing bowl with the lemon juice, zest, and a pinch of salt (if desired). Stir to combine. Add limoncello if you prefer a touch of alcohol.
- Churn the Sorbet: If you have an ice cream maker, pour the mixture into the machine and follow the manufacturer's instructions. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze. Scrape every 30 minutes with a fork to break up ice crystals until the sorbet reaches a smooth, fluffy texture.
- Freeze and Serve: Once the sorbet has reached a smooth consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm. Let it sit at room temperature for a few minutes before scooping for easier serving.
Notes
- For smoother sorbet: Use an ice cream maker if you have one; it will churn the mixture and create a creamier, smoother texture.
- Alcohol option: Adding a splash of limoncello or another citrusy liquor can improve the texture, making it slightly softer and adding extra flavor.
- Storage tips: Store sorbet in an airtight container in the freezer for up to 2-3 weeks. Let it soften slightly before serving if it becomes too hard.
- Less sweetness: If you prefer a less sweet sorbet, reduce the amount of sugar and taste the mixture before freezing to adjust to your preference.