Lemon Sorbet
A bright and zesty frozen treat, this lemon sorbet is dairy-free, low in saturated fat, and bursting with fresh citrus flavor. Quick to make and perfect for summer or any time you want a light, refreshing dessert.
Equipment
- 1 Measuring Cups
- 1 measuring spoons
- 1 Zester
- 1 Ice Cream Maker
Ingredients
- 2 ¼ cups water
- 1 ½ cups sugar
- 1 ¾ cups fresh lemon juice about 8 lemons
- 1 tablespoon lemon zest
Instructions
- Prepare the Sugar Syrup: Start by combining 2 ¼ cups of water and 1 ½ cups of sugar in a medium saucepan. Place the pan over medium heat and stir gently until the sugar is completely dissolved, forming a clear, sweet syrup. Avoid boiling, as you only need to dissolve the sugar. Once dissolved, remove from heat and allow the syrup to cool to room temperature. For faster cooling, you can transfer the syrup to a bowl and place it in an ice bath, stirring occasionally until fully chilled. This step ensures a smooth, lump-free sorbet base.
- Juice and Zest the Lemons: While the sugar syrup is cooling, prepare the lemons. Wash about 8 medium lemons thoroughly. Using a zester, remove 1 tablespoon of bright yellow zest, avoiding the bitter white pith underneath. Next, cut the lemons in half and juice them, aiming for about 1 ¾ cups of fresh lemon juice. For the best flavor, strain the juice to remove seeds and pulp, although a little pulp can add texture if you prefer. Chill the lemon juice in the refrigerator until it is cold; combining it with warm syrup will reduce the smoothness of the sorbet.
- Combine Syrup, Lemon Juice, and Zest: Once the sugar syrup has fully cooled, transfer it to a mixing bowl. Slowly add the chilled lemon juice and the lemon zest, stirring gently to combine. Taste the mixture; if you prefer a sweeter sorbet, add ¼ to ½ cup additional sugar and stir until dissolved. Make sure both components are fully chilled before combining, as this will prevent premature melting when churning and ensures a consistent texture.
- Prepare the Ice Cream Maker: Before adding the mixture, ensure your ice cream maker’s bowl has been fully frozen for at least 24 hours. A completely frozen bowl is crucial for the sorbet to churn properly and achieve a thick, smooth consistency. Set up the ice cream maker on a stable surface and plug it in. Pour the chilled lemon mixture into the frozen bowl, avoiding splashes.
- Churn the Sorbet: Turn on the ice cream maker and allow the mixture to churn for 15–20 minutes. During this process, the machine will aerate the sorbet while freezing it gradually.You will notice the texture thickening and becoming creamy yet light. Avoid opening the machine repeatedly, as this lets warm air in and can interfere with the freezing process.
- Transfer to Freezer-Safe Container: Once the sorbet has thickened and reached a soft-serve consistency, turn off the ice cream maker. Using a spatula, carefully transfer the sorbet into a freezer-safe container. Spread it evenly, cover tightly with a lid or plastic wrap, and return it to the freezer for 1–2 hours. This allows the sorbet to harden fully and achieve a scoopable texture.
- Serve and Enjoy: Before serving, remove the sorbet from the freezer and let it sit at room temperature for 5–10 minutes. This softens it slightly, making scooping easier. Serve in bowls or chilled glasses, garnishing optionally with a small twist of lemon zest for an extra pop of color. Enjoy immediately for the best flavor, as the sorbet will melt quickly at room temperature.
- Storage Tips: Store any leftover sorbet in the freezer in a tightly covered container. Avoid prolonged exposure to air, which can cause ice crystals to form. The sorbet can be enjoyed for up to one week while maintaining optimal texture and flavor.
Notes
- For a sweeter sorbet, add ¼–½ cup extra sugar.
- Ensure the ice cream maker bowl is completely frozen for at least 24 hours before churning.
- Always chill both the sugar syrup and lemon juice before combining to prevent premature melting.
- To speed up chilling, place the sugar syrup in a bowl partially submerged in ice water, stirring occasionally.
- Sorbet can be eaten immediately after churning, but it will be soft and melt quickly.
- Allow the hardened sorbet to sit at room temperature for 5–10 minutes before scooping.
- Store in a tightly covered container in the freezer to maintain texture and flavor.
