|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Once only used as a palate cleanser—a refreshing food eaten between courses—sorbets are now often served for dessert. This lemon sorbet is particularly enjoyable after a spicy meal on a hot day but can be enjoyed any time of year.
The tart, bright lemon flavor comes from both the juice and the zest. While most sorbets are placed directly in the freezer and stirred frequently to keep them from freezing solid, this version is made in an ice cream maker, creating a much smoother consistency. This recipe makes about three cups of sorbet.
- 1 cup sugar
- 1 cup water
- Zest from 3 to 4 lemons
- 2 cups lemon juice (approximately 12 medium lemons)
Gather the ingredients.
Bring the water and sugar just to a boil in a medium saucepan over high heat, stirring until the sugar dissolves. This will take about 10 minutes.
Remove the saucepan from the heat. Place the pan on a wire cooling rack to cool. If in a hurry, place the pan in a big bowl of ice.
Stir the syrup until it cools.
Add the lemon zest and juice. Stir until well combined.
Carefully pour the mixture into a resealable, non-metal container.
Refrigerate it for at least 2 hours.
Once the mixture is completely chilled, process it according to your ice cream machine manufacturer's instructions.
Serve and enjoy.
It is always easier to zest a lemon before it has been squeezed, so make sure to zest the three to four lemons prior to removing their juice.
- You may substitute limes for the lemons to make a lime sorbet. Key limes will add a great flavor addition to this recipe. Your sorbet will also be yellow, as key limes are more yellow than green.
- Use the juice from 3 to 4 lemons and add bottled lemon juice for the remaining juice needed.
- The zest of 4 lemons will make the sorbet mouth-puckering, but still deliciously sweet. If you'd prefer a less tart sorbet, use less lemon zest or add more sugar.
- Add a sprig of fresh mint to the serving for a bit of color.
- Drizzle the sorbet with strawberry sauce or raspberry sauce.
- Place a few scoops of sorbet in a cookie cup, which can be store-bought or homemade; to make your own, place circles of rolled-out sugar cookie dough over the underside of muffin tins and bake until golden.
- For a cute presentation, serve the sorbet in hollowed-out lemons. Before squeezing some of the lemons, cut eight lemons so that you have a "cup" and a "cap." Scoop out the flesh and squeeze the juice separately; place the hollowed-out lemons in the freezer until ready to fill with sorbet and top with the cap for a fun finish.