Description
A refreshing and tangy lemon sorbet made with simple ingredients like fresh lemon juice, zest, sugar, and water. This easy-to-make frozen dessert is perfect for cleansing the palate on a hot day or as a light, dairy-free treat.
Ingredients
Scale
Syrup Ingredients
- 1 cup water
- 1 cup granulated sugar
Sorbet Ingredients
- 1 cup freshly squeezed lemon juice (from about 4–5 large lemons)
- 1 tablespoon lemon zest
- Optional: Fresh mint leaves, for garnish
Instructions
- Make Simple Syrup: Combine water and granulated sugar in a saucepan over medium heat, stirring continuously until the sugar completely dissolves. Remove the saucepan from heat and let the syrup cool to room temperature.
- Add Lemon: Once the simple syrup has cooled, stir in freshly squeezed lemon juice and lemon zest until well combined, ensuring the flavors meld evenly.
- Chill Mixture: Pour the lemon syrup mixture into a container and refrigerate it for at least 1 hour to chill thoroughly before churning.
- Churn: Transfer the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it achieves a smooth, thick sorbet consistency.
- Freeze: Move the churned sorbet into a freezer-safe container and freeze for an additional 2 to 3 hours, or until firm enough to scoop.
- Serve: Scoop the lemon sorbet into bowls or glasses, garnishing with fresh mint leaves if desired, and enjoy this light, cooling treat.
Notes
- Use ripe, juicy lemons to maximize flavor and juice yield.
- For a finer texture, strain the lemon juice to remove pulp and seeds before combining.
- If you do not have an ice cream maker, you can freeze the mixture in a shallow dish and stir every 30 minutes until firm to simulate churning.
- The sorbet can be stored in the freezer for up to one week for optimal freshness.
- Adjust the sugar level to taste if you prefer a more or less sweet sorbet.
