Lemon Sorbet
This bright and refreshing lemon sorbet is one of those recipes I love having on hand during the warmer months. Made with freshly squeezed lemon juice and lemon zest, it has just the right balance of sweet and tart. It's especially good served after a big meal when you want something light and refreshing.
Lemon Sorbet
Ingredients
- 2 cups granulated sugar
- 2 cups water
- 1½ cups freshly squeezed lemon juice
- 1 tablespoon finely chopped lemon zest
Instructions
- 1
Combine the sugar and water in a medium saucepan. Heat 3–5 minutes, or until the sugar has completely dissolved.
- 2
Remove from the heat and let the simple syrup cool completely. You can make the syrup ahead of time and refrigerate it until ready to use.
- 3
Once the syrup is completely cool, stir in the lemon juice and lemon zest.
- 4
Turn on your ice cream maker and pour the lemon mixture into the freezer bowl through the ingredient spout.
- 5
Churn until thickened, about 25–30 minutes, or according to your machine's instructions.
- 6
Serve immediately for a softer sorbet or transfer to an airtight container and freeze until firm.
Lauren's Note
- For a fun presentation, I like to hollow out lemon halves and freeze the empty lemon peels. Once the sorbet is churned, scoop it into the frozen lemon shells and return them to the freezer until firm.
- The simple syrup can be made ahead and kept refrigerated, which makes this sorbet especially easy to put together when you're ready for it. I recommend using freshly squeezed lemon juice, the flavor is noticeably brighter and fresher.
- For the best texture, let the sorbet sit at room temperature for a few minutes before scooping if it has been frozen for several hours or overnight.
Frequently asked questions
Fresh lemon juice is best for this recipe. Bottled lemon juice can have a more concentrated or processed flavor that isn't quite as bright.
For the best texture and flavor, enjoy it within about 1–2 weeks. Keep it tightly covered in an airtight container to prevent ice crystals from forming.
This recipe is written for an ice cream maker, which gives the sorbet its smoothest texture. If you don't have one, you can use a freezer method, but the texture will be somewhat icier.
