Lemon Sorbet Recipe
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.
- 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
Find it online: https://dinewithdylan.com/lemon-sorbet-recipe/
