Lemon Sorbet
User Reviews
4.8
27 reviews
Excellent
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Prep Time
30 mins
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Additional Time
6 hrs 20 mins
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Total Time
6 hrs 50 mins
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Servings
8 servings
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Course
Dessert
Lemon Sorbet
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The best balance of tart and sweet, this refreshing lemon sorbet tastes like a frozen lemonade – perfect for any hot summer day.
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Ingredients
- 1 ¼ cups water
- 1 cup plus 3 tablespoons sugar
- 1 heaping tablespoon grated lemon zest from about 2 lemons
- 1 ½ cups lemon juice from about 10-12 lemons or bottled, see notes
Instructions
- In a small, heavy saucepan, combine the water and sugar. Bring to a boil over medium-high heat and cook, stirring occasionally, until the sugar dissolves and the syrup is clear, about 1 minute.
- Remove the syrup from the heat, add the lemon zest, and set aside to steep for about 20 minutes. Whisk in lemon juice, cover and refrigerate until chilled, 2-3 hours.
- Pour into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a freezer safe container and freeze the sorbet until firm, at least 3 hours or up to 3 days, before serving.
Notes
- Makes 1 quart.
- If you do not wish to juice almost a dozen lemons, you can use bottled lemon juice instead. I highly recommend using Nellie and Joe’s brand if you can find it; it is much better than the stuff in the green bottle.
- If using Meyer lemons, decrease the sugar by 3 tablespoons.
- Adapted from the Williams-Sonoma Ice Cream Book
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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