Introduction

Lemon sorbet is a refreshing and tangy frozen dessert, perfect for warm days or as a light palate cleanser. Made with simple ingredients, this bright treat is easy to prepare and delightfully zesty.

The image shows four lemon sorbet scoops, each carefully shaped into a smooth, white ball on top of a bright yellow lemon half, with the sorbet perfectly fitting inside the hollowed lemon. The lemon halves, with their fresh and textured rind, act as natural bowls. They are placed on a white plate, with some whole lemons softly blurred in the background. The overall setting has a clean, bright feel with a white marbled surface beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup lemon juice
1 1/2 cups water
1 cup sugar (or granulated erythritol)
1 tbsp lemon zest
Optional: 1 tbsp vodka

Instructions

Step 1: Prepare your ice cream machine according to the manufacturer’s instructions. If you don’t have one, you can still make the sorbet by freezing and stirring manually.
Step 2: In a saucepan over medium heat, combine the water and sugar. Stir gently until the sugar is completely dissolved. Remove from heat and allow the mixture to cool to room temperature, then refrigerate until thoroughly chilled.
Step 3: Once the sugar water is cold, pour it into the ice cream maker along with the lemon juice, lemon zest, and optional vodka. Churn the mixture for about 15 minutes until it reaches a slushy consistency.
Step 4: You can serve the sorbet immediately as a frozen lemonade slush, or transfer it to a container and freeze for about an hour. Stir the sorbet after this time to break up ice crystals.
Step 5: If the texture is still too soft, continue freezing and stirring every 30 minutes until the sorbet firms up to your desired consistency. Use an ice cream scoop to serve.

Tips & Variations

For a smoother texture, add a tablespoon of vodka—it lowers the freezing point slightly without affecting flavor.
Substitute granulated erythritol for sugar to make a lower-calorie version that still tastes sweet.
If you don’t have an ice cream maker, freeze the mixture in a shallow pan and stir vigorously every 30 minutes until fully frozen.

Storage

Store lemon sorbet in an airtight container in the freezer for up to one week. Before serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping. Stirring occasionally during storage helps maintain a smooth texture.

How to Serve

The image shows four yellow lemon halves filled with a smooth, white sorbet, each topped with a small green mint leaf. The lemon halves serve as natural bowls and are placed closely together on a simple white plate. The sorbet spheres have a soft, creamy texture and sit neatly within the lemon rind, contrasting with the rough yellow peel. In the background, blurred whole lemons add depth, while the plate rests on a white marbled texture. A shiny silver spoon is placed near the right edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon sorbet without an ice cream machine?

Yes. Freeze the mixture in a shallow dish and stir every 30 minutes to break up ice crystals until the sorbet is firm and smooth.

What does the vodka do in the recipe?

Adding vodka helps prevent the sorbet from freezing too hard, making it easier to scoop. It does not significantly alter the flavor when used in small amounts.

Lemon Sorbet Recipe

Print Recipe

★★★★★

4.7 from 309 reviews

This refreshing Lemon Sorbet is a perfect icy treat with a bright, tangy lemon flavor balanced by a simple sugar syrup. Made with real lemon juice and zest, it’s churned to a slushy perfection in an ice cream machine, but can also be made without one. A splash of vodka is optional for texture and flavor. Ideal for cooling down on warm days or as a palate cleanser between meals.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 55 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Ice Cream Maker/Freezing
Cuisine: International
Diet: Low Fat

Ingredients

Scale

Main Ingredients

1 cup lemon juice
1 1/2 cup water
1 cup sugar (or granulated erythritol)
1 tbsp lemon zest
1 tbsp vodka (optional)

Instructions

Prepare Ice Cream Machine: Set up your ice cream maker according to the manufacturer’s instructions to ensure it’s pre-chilled and ready for churning.
Make Sugar Syrup: In a medium saucepan over medium heat, combine the water and sugar. Stir constantly until the sugar fully dissolves. Remove from heat and allow to cool completely, then refrigerate until cold.
Combine Ingredients: Once the sugar syrup is chilled, mix it with lemon juice, lemon zest, and optional vodka.
Churn Sorbet: Pour the mixture into the ice cream maker and churn for about 15 minutes. The mixture should thicken to a slushy consistency.
Freeze and Stir: Transfer the slushy sorbet to a container and freeze for 1 hour. Stir well to break up ice crystals.
Check Texture: If still slushy, freeze for an additional 30 minutes and stir again. Repeat this step until the sorbet achieves a smooth, scoopable texture.
Serve: Scoop the sorbet into bowls or glasses and serve immediately, or keep frozen until ready to enjoy.

Notes

You can substitute sugar with granulated erythritol for a lower-calorie version.
Vodka helps prevent the sorbet from freezing too hard but is optional.
If you don’t have an ice cream maker, you can place the mixture in a shallow container in the freezer, stirring vigorously every 30 minutes until firm.
Use freshly squeezed lemon juice and fresh zest for the best flavor.
Store sorbet in an airtight container in the freezer for up to one week.

Keywords: lemon sorbet, lemon dessert, frozen lemon treat, homemade sorbet, refreshing dessert, low fat dessert