Lemon Sorbet
Homemade lemon sorbet is refreshing and full of real lemon flavor. It’s an easy, light dessert that’s perfect year round!
Can we all agree that lemon is a great flavor year round? I know a lot of people only eat lemon desserts during the spring and summer months, but I break the rules and eat lemon flavored dishes whenever the craving hits.
That’s especially true for this lemon sorbet recipe. It’s sweet, tart, and creamy all rolled into one.
It only has four ingredients and most of the time making it is completely hands off. You do need an ice cream machine (I love my Cuisinart!) which makes it super simple.
One of the best things about homemade lemon sorbet is how fresh it tastes. I don’t know about you, but whenever I buy sorbet from the grocery store it tastes synthetic.
It’s not like that when you make sorbet from scratch. This lemon sorbet recipe uses lots of fresh lemon juice and lemon peel to give you the best flavor. There’s nothing synthetic or fake about it!
If you love sorbet as much as we do, you may also like my coconut sorbet, pineapple sorbet, and raspberry sorbet recipes.
What you’ll need
You’ll find the full recipe with ingredient amounts further down the page.
- Water.
- Granulated sugar.
- Lemon peel.
- Lemon juice.
How to make lemon sorbet
You’ll need an ice cream maker for this recipe. It should be prepared ahead of time according to the manufacturer’s directions.
In a small saucepan, whisk together the water and sugar. Heat over medium heat until the sugar dissolves.
Stir in the lemon peel, remove from heat, and let it steep for 10-15 minutes.
Use a mesh sieve to strain out the peel then stir in the lemon juice.
Cover, and chill the mixture for at least 3-4 hours until it’s very cold.
After it chills, pour the mixture into the prepared ice cream maker. If your machine has a sorbet function, use that. Otherwise, churn until the mixture resembles soft serve ice cream.
Transfer the mixture into a freezer-safe container, and freeze for 4-6 hours to set.
Tips for the best sorbet
- Chill the syrup for several hours. It needs to be really cold in order to freeze properly.
- Use less sugar for a more tart sorbet.
- Don’t forget to freeze the ice cream maker bowl well in advance if that’s required for your machine.
How to get great sorbet?
For the smoothest, creamiest sorbet you’ve got to use enough sugar. The sugar inhibits the formation of ice crystals so you get a silky, smooth sorbet instead of icy slush or a block of ice.
Can I make this without an ice cream machine?
Yes, but it will have an icier texture. Pour the chilled mixture into a freezer-safe container, and place it in the freezer.
Every 35-45 minutes, scrape the mixture with a fork. Do this for several hours until the mixture looks slushy. After all the liquid is a slush form, allow it to freeze until completely firm.
Storage
Store leftover lemon sorbet in a freezer-safe container covered by plastic wrap and tight fitting lid. It will stay good for about a month.
Let it sit out at room temperature for 5-10 before scooping.
If you like this you may also love one of these recipes:
What You’ll Need
- 2 cups water
- 2 ½ cups granulated sugar
- 2 tablespoons lemon peel
- 2 cups fresh lemon juice, about 6-8 large lemons
How to Make It
- You'll need an ice cream maker for this recipe. It should be prepared ahead of time according to the manufacturer's directions.
- In a small saucepan over medium heat, whisk together the water and sugar. Heat for 5-7 minutes until the sugar fully dissolves.2 cups water2 ½ cups granulated sugar
- Stir in the lemon peel, and remove from heat. Let the mixture steep for 10-15 minutes.2 tablespoons lemon peel
- Pour the mixture through a mesh sieve to remove the peel. Then stir in the lemon juice.2 cups fresh lemon juice
- Cover and chill for 3-4 hours or until very cold.
- Pour the chilled mixture into the prepared ice cream maker, and use the sorbet function if available. If not, churn the mixture until it resembles soft serve.
- Transfer the sorbet to a freezer-safe container, and freeze for at least 4-6 hours to set.
How to Store Leftovers
- Store leftover lemon sorbet in a freezer-safe container covered by plastic wrap and tight fitting lid. It will stay good for about a month.
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
