Easy Lemon Sorbet with Fresh Lemon Zest

Lemon sorbet
France Ruffenach/The Image Bank/Getty Images
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: 16 one-quart cup servings
Ratings

Once only used as a palate cleanser, sorbets are served for dessert these days too. Most Sorbets are placed directly in the freezer and stirred a lot to keep them from freezing solid. For a much smoother version, this recipe is made in an ice cream maker. Enjoy this Lemon Sorbet. It’s particularly enjoyable after a spicy meal on a hot day.

What You'll Need

  • 1 cup sugar
  • 1 cup clear water
  • 2 cups lemon juice (apprx.12 medium lemons*)
  • zest from 3-4 lemons**

How to Make It

Bring the water and the sugar just to a boil in a medium saucepan over high heat, stirring until the sugar dissolves. This will take about 10 minutes. Remove from the sauce pan from the heat. Place the pan on a wire cooling rack to cool. If in a hurry, place the pan in big bowl of ice. Stir the syrup until it cools. Add the lemon juice and zest. Stir until well combined. Carefully pour the mixture in a resealable, non-metal container.

Refrigerate it for at least 2 hours.

Once the mixture is completely chilled, process it according to your ice cream machine manufacturer's instructions.

This recipe makes one quart of Lemon Sorbet.

Notes in the Margin:

You may substitute limes for the lemons making a Lime Sorbet. Key Limes will add a great flavor addition to this recipe. Your sorbet will also be yellow, as Key Limes are more yellow than green.

*Use juice from 3-4 lemons. Use bottled lemon juice for the remaining juice needed.
**I used the zest of 4 lemons and my sorbet was definitely mouth-puckering, but still deliciously sweet. If you'd prefer a less tart sorbet, use less lemon zest or add more sugar.

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