Lemon Sorbet Recipe

This Lemon Sorbet is a refreshing, tangy, and slightly sweet frozen dessert that’s perfect for hot days or as a light palate cleanser. Made with just a few simple ingredients, this homemade sorbet is smooth, zesty, and bursting with fresh lemon flavor!

Why You’ll Love This Recipe

• Refreshing & Light – Perfect for summer or after a rich meal.
• Easy to Make – Requires only a few basic ingredients.
• Dairy-Free & Vegan – A great option for those with dietary restrictions.
• Naturally Sweet & Tangy – The perfect balance of citrus and sweetness.
• No Ice Cream Maker Needed – Simple methods for all kitchens.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh lemons (juice and zest)
• Water
• Sugar (or honey for a natural sweetener)
• Lemon zest
• Optional: Vodka (for a smoother texture)

Directions

1. Make the simple syrup – In a saucepan, heat water and sugar over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool.
2. Juice the lemons – Squeeze fresh lemons to get about 1 cup of juice. Strain to remove pulp and seeds.
3. Mix ingredients – Stir the lemon juice and zest into the cooled syrup. Add a teaspoon of vodka if using (helps keep the sorbet smooth).
4. Chill the mixture – Refrigerate for at least 2 hours until fully chilled.
5. Churn or freeze –
   • With an ice cream maker: Pour into the machine and churn according to manufacturer instructions until smooth and slushy.
   • Without an ice cream maker: Pour into a shallow dish and freeze. Stir every 30 minutes for about 3 hours to break up ice crystals.
6. Serve – Once firm, scoop and enjoy! Garnish with lemon slices or fresh mint.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Chilling Time: 2-3 hours
• Total Time: 3+ hours

Variations

• Honey Lemon Sorbet – Swap sugar for honey for a natural sweetness.
• Lemon Basil Sorbet – Infuse the syrup with fresh basil leaves.
• Lemon Ginger Sorbet – Add grated ginger for a spicy twist.
• Creamy Lemon Sorbet – Blend in coconut milk for a smooth texture.
• Spiked Lemon Sorbet – Mix in limoncello for a boozy treat.

Storage/Reheating

• Freeze: Store in an airtight container for up to 2 weeks.
• Soften Before Serving: Let sit at room temperature for 5-10 minutes before scooping.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

How do I make sorbet softer?

Adding a small amount of alcohol (like vodka or limoncello) prevents it from freezing too hard.

Can I make this sugar-free?

Yes! Use a sugar substitute like erythritol or monk fruit sweetener.

How can I make sorbet without an ice cream maker?

Freeze the mixture in a dish and stir every 30 minutes to break up ice crystals.

Can I mix in other fruit flavors?

Yes! Try adding pureed berries, mango, or pineapple for a fruity twist.

What’s the best way to serve sorbet?

Scoop into bowls, serve in a lemon shell, or pair with fresh berries.

Can I use Meyer lemons?

Yes! Meyer lemons are slightly sweeter and make a milder sorbet.

How do I prevent sorbet from becoming icy?

Make sure to churn well or stir regularly when freezing.

Can I make this ahead of time?

Yes! It keeps well in the freezer for up to 2 weeks.

Is this sorbet vegan?

Yes! It’s naturally dairy-free and vegan-friendly.

Conclusion

This Lemon Sorbet is an easy, refreshing, and zesty dessert that’s perfect for hot days or as a light treat. Whether you serve it on its own, with fresh fruit, or in a lemon shell for extra flair, it’s guaranteed to be a hit. Enjoy a scoop of sunshine in every bite!

Print