Fresh Lemon Sorbet
A refreshing and intensely flavored frozen dessert made with fresh lemon juice, sugar, and water. This classic sorbet is naturally dairy-free and vegan, offering a clean, bright citrus taste that cleanses the palate. Perfect as a light dessert or palate cleanser between courses.
Equipment
- 1 Ice cream maker 1.5-2 quart capacity
- 1 Medium saucepan For making simple syrup
- 1 Large mixing bowl For combining ingredients
- 1 Fine Mesh Strainer For straining lemon juice
- 1 Measuring cups For accurate measurements
- 1 Citrus juicer Manual or electric
- 1 Zester or microplane For lemon zest
- 1 Whisk For mixing
- 1 Airtight container For storing sorbet
- 1 Ice cream scoop For serving
Ingredients
- 1 cup granulated sugar
- 1 cup water for simple syrup
- 3/4 cup fresh lemon juice from 4-6 lemons, strained
- 2 tablespoons lemon zest from 2 lemons
- 1/4 cup water additional for thinning
- 1 pinch salt enhances flavor
- 1 tablespoon vodka optional, prevents hard freezing
Instructions
- Make the Simple Syrup:
- In a medium saucepan, combine sugar and 1 cup water over medium heat.
- Stir until sugar completely dissolves and mixture comes to a gentle simmer (about 3-5 minutes).
- Remove from heat and let cool completely to room temperature, about 30 minutes.
- Prepare the Sorbet Base:
- While syrup cools, juice lemons to get 3/4 cup fresh juice. Strain through fine-mesh strainer to remove pulp and seeds.
- Zest 2 lemons using microplane or fine grater, avoiding white pith.
- In large mixing bowl, combine cooled simple syrup, strained lemon juice, lemon zest, additional 1/4 cup water, and salt.
- Whisk mixture until well combined. Add vodka if using (helps prevent sorbet from freezing too hard).
- Taste and adjust sweetness or tartness as needed by adding more sugar or lemon juice.
- Churn the Sorbet:
- Pour mixture into ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes.
- Sorbet is ready when it has a soft-serve consistency and pulls away from sides of bowl.
- Transfer sorbet to airtight container and press plastic wrap directly onto surface.
- Freeze for at least 4 hours or until firm enough to scoop.
- Serving:
- Remove from freezer 5-10 minutes before serving to soften slightly.
- Scoop into chilled bowls or glasses and serve immediately.
- Garnish with fresh lemon zest, mint leaves, or thin lemon slices if desired.
Notes
- For best flavor, use fresh lemons at room temperature as they yield more juice
- Strain lemon juice well to remove all pulp and seeds for smooth texture
- Simple syrup must be completely cool before mixing with lemon juice to prevent cooking the citrus
- Vodka is optional but recommended - it prevents the sorbet from freezing rock-hard
- If you don't have an ice cream maker, pour mixture into shallow dish and freeze, stirring every 30 minutes for first 3 hours
- Sorbet is best consumed within 1 week for optimal texture and flavor
- Store covered in freezer with plastic wrap pressed directly on surface to prevent ice crystals
- For variations, substitute other citrus fruits like lime, orange, or grapefruit
- Can add herbs like basil or mint during churning for flavor variations
- If sorbet becomes too hard, let sit at room temperature for 10-15 minutes before scooping
- For a more intense lemon flavor, let lemon zest steep in the simple syrup while cooling