Easy Lemon Sorbet with Fresh Lemon Zest

Lemon sorbet
France Ruffenach/The Image Bank/Getty Images
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Chill: 2 hrs
  • Yield: 1 quart (8 servings)
Nutritional Guidelines (per serving)
121 Calories
0g Fat
33g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 quart (8 servings)
Amount per serving
Calories 121
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 8%
Protein 1g
Calcium 25mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 2 cups lemon​ juice (approximately 12 medium lemons)
  • 3 to 4 lemons (zested)

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. Stir the syrup until it cools.

  5. Add the lemon juice and zest. ​Stir until well combined.

  6. Carefully pour the mixture in a resealable, non-metal container.

  7. Refrigerate it for at least 2 hours.

  8. 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.