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
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.


  • 1 cup sugar
  • 1 cup water
  • 2 cups lemon​ juice (approximately 12 medium lemons*)
  • 3-4 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 from the saucepan from the heat.
  4. 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.
  5. Add the lemon juice and zest. Stir until well combined.
  6. Carefully pour the mixture in a resealable, non-metal container. Refrigerate it for at least 2 hours.
  7. 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 3-4 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.