|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|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, sorbets are served for dessert these days too. Most sorbets are placed directly in the freezer and stirred a lot to keep them from freezing solid. For a much smoother version, this recipe is made in an ice cream maker. This lemon sorbet is particularly enjoyable after a spicy meal on a hot day.
- 1 cup sugar
- 1 cup water
- 2 cups lemon juice (approximately 12 medium lemons)
- 3 to 4 lemons (zested)
Gather the ingredients.
Bring the water and the 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 juice and zest. Stir until well combined.
Carefully pour the mixture in 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!
- You may substitute limes for the lemons making 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. Use bottled lemon juice for the remaining juice needed.
- We used the zest of 4 lemons and our sorbet was definitely mouth-puckering, but still deliciously sweet. If you'd prefer a less tart sorbet, use less lemon zest or add more sugar.