Lemon Sorbet

Maria G. Brooks

This Lemon Sorbet is a refreshing, dairy-free frozen treat that combines the bright, zesty flavor of fresh lemons with the perfect balance of sweetness.

It's simple to make with just a few ingredients, and the result is a smooth, tangy sorbet that's perfect for any occasion.

Whether you're serving it as a light dessert or using it to cleanse the palate between courses, this lemon sorbet will delight with every bite.

Best of all, it’s a healthier alternative to traditional ice cream, making it the perfect treat for warm weather or anytime you need a cool, refreshing snack.

Nutrition Facts (Per Serving - 1 scoop):

Calories: 100 kcal, Fat: 0g, Carbohydrates: 26g, Sugar: 24g, Fiber: 1g, Protein: 0g, Sodium: 1mg, Vitamin C: 30% of the Daily Value

Estimated based on one serving (assuming 6 servings per batch)

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert, Palate Cleanser

Cuisine American, Italian

Servings 6 servings

Calories 100 kcal

Equipment

1 Medium Saucepan
1 Mixing Bowl
1 Ice cream maker (optional)
1 Fine grater or zester (optional for zesting)
1 Freezer-safe container

Ingredients

2 cups 480ml Water
1 cup 200g Granulated sugar
1 ½ cups 360ml Fresh lemon juice (about 4–5 lemons)
1 teaspoon Lemon zest optional
1 pinch Salt

Instructions

Make the Simple Syrup: In a medium saucepan, combine the water and sugar.
Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
This takes about 3–5 minutes. Remove from heat and allow to cool.
Prepare the Lemon Juice: While the syrup cools, juice the lemons to yield about 1 ½ cups of fresh lemon juice.
Optionally, zest one of the lemons for added flavor.
Combine the Ingredients: In a mixing bowl, combine the cooled simple syrup with the fresh lemon juice and lemon zest (if using).
Stir until well combined.
Churn the Mixture: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20–25 minutes until the sorbet reaches a soft-serve consistency.
Freeze the Sorbet: Transfer the sorbet to a freezer-safe container, spreading it evenly.
Freeze for 2–3 hours or until firm and scoopable.
If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to prevent ice crystals from forming.
Serve: Once the sorbet is frozen and firm, scoop it into bowls or glasses.
Garnish with a fresh mint sprig or a lemon wedge for extra flair.

Notes

Storage: Store leftover lemon sorbet in an airtight container in the freezer for up to 2–3 weeks. Allow it to soften slightly at room temperature before serving if it becomes too hard.
Adjust Sweetness: Feel free to adjust the sugar level to suit your preference. If you like a sweeter sorbet, add more sugar; if you prefer a tart sorbet, reduce the sugar slightly.
Optional Add-ins: You can blend in other fruits like berries or herbs such as mint for a unique twist.
No Ice Cream Maker?: If you don't have an ice cream maker, simply pour the mixture into a shallow dish and stir every 30 minutes during the freezing process to create a smooth texture.

Keyword Lemon Sorbet