|Nutritional Guidelines (per serving)|
|Servings: 1 quart (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. Enjoy this Lemon Sorbet. It’s 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 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.
Notes in the Margin:
- 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 juice from 3 to 4 lemons. Use bottled lemon juice for the remaining juice needed.
- I used the zest of 4 lemons and my 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.
More Recipes Made with Lemons:
- Lemon Curd
- It is much simpler to make this homemade lemon curd than you would think. Not only does it taste wonderful on biscuits and croissants, but it makes a fantastic gift as well.
- Fresh Lemon Pound Cake
- Pound cake is one of the easiest cakes to make and it’s not any different with this recipe.
- Limoncello Bundt Cake
- Yes, there’s plenty fresh lemon in this recipe, but most of it comes from the Italian lemon liqueur. You may end up loving limoncello, too. We keep a bottle in the freezer.
- Lemon Meringue Pie
- You think about desserts made with lemons without this pie coming up. I don’t care for the meringue, but the rest of the pie is well worth making it.
- Cranberry Lemon Baklava Tarts
- Once you use these baklava tarts, you’ll start looking for other sweets and savories to use them with. They are perfect for any fork-free gathering.