|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 72g||26%|
|Dietary Fiber 1g||4%|
|Total Sugars 68g|
|Vitamin C 17mg||84%|
|*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.
"The lemon sorbet turned out delicious, with a balanced sweet and tart flavor. It takes a bit of time to squeeze a dozen lemons, but the results are well worth it. Whether you're looking for a palate cleanser or a sweet frozen treat for lemon lovers, this sorbet is an excellent choice." —Diana Rattray
2 cups water
2 cups granulated sugar
3 to 4 tablespoons lemon zest
2 cups freshly squeezed lemon juice, from about 12 medium lemons
Gather the ingredients.
Bring the water and sugar to a boil in a medium saucepan over medium-high heat, stirring until the sugar dissolves. This will take about 3 to 5 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 occasionally until it cools.
Add the lemon zest and juice to the syrup mixture. Stir until well combined.
Carefully pour the mixture into a nonmetal (nonreactive) container with a lid. Refrigerate the mixture for at least 2 hours.
Once the mixture is completely chilled, process it according to your ice-cream machine manufacturer's instructions. Serve soft sorbet immediately or pack it into a freezer container and freeze for an hour or more for a firmer texture.
- 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.
- To get the most juice from a lemons, microwave it for about 30 seconds, until slightly warm, then use your hand to roll it firmly on the counter.
- Add a sprig of fresh mint to each 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.
- 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.
- Make the lemon sorbet with Meyer lemons.
- Add about 1/4 cup of Limoncello along with the lemon juice.
How to Store Lemon Sorbet
Pack the lemon sorbet into an airtight container, placing a piece of wax paper or plastic wrap on the surface to keep ice crystals from forming. Place a lid on the container and label with the name and date. Freeze for up to 1 to 2 months.