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Homemade lemon sorbet refreshing dessert
Fresh and tart homemade lemon sorbet

Zesty Lemon Sorbet

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
An essential element of Mediterranean summers. Lemon sorbet captivates with its purity and simplicity: there's nothing to distract from the vibrant, tart character of the lemon. It's often used as a 'palate cleanser' between courses because its acidity washes away fatty flavors from the tongue.
🕒 Prep Time 20 mins
🍳 Cook Time 5 mins
⌛ Total Time 5 hrs
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Lemon squeezer or juicer
  • Zester or microplane
  • Saucepan
  • Shallow freezer-safe container
  • Fork

Instructions

1 ✓

Make a simple syrup: bring the water, sugar, and lemon zest to a boil. Simmer for 1-2 minutes until the sugar dissolves completely.

Tip: Boiling extracts the aromatic oils (limonene) from the zest into the syrup.
2 ✓

Let the syrup cool completely.

Tip: If you pour it hot into the lemon juice, the fresh, Vitamin C-rich flavor will take on a 'cooked' taste.
3 ✓

Squeeze the lemons, strain the juice (to remove seeds and pulp), and mix with the cold syrup. Add a pinch of salt.

4 ✓

Pour into a shallow container, freeze, and scrape with a fork every 30 minutes (granita method), or process in an ice cream maker.

5 ✓

Serve cold, garnished with mint.

Recipe FAQ

Why did it turn out bitter?
You likely grated the white pith (albedo) of the lemon along with the zest. Only use the yellow part, as that's where the essential oils are!
How long does it last?
Sorbets are best when fresh. After 1-2 weeks, ice crystals grow larger and the flavors become dull.

Ingredients

  • 1 cup Freshly squeezed lemon juice (approx. 4-5 lemons)
  • 1 1/4 cups Water
  • 3/4 cup Granulated sugar
  • 1 tbsp Lemon zest
  • 1 pinch Salt
  • 5 leaves Fresh mint (for garnish)