Lemon Sorbet

This lemon sorbet recipe is fresh, tangy and flavorful! This frozen dessert is ultra refreshing and ideal any time of year.

Are you a lover of lemon desserts? Then you have to try the homemade one Lemon sorbet! Each bite is loaded with pure citrus flavor: icy and bright, with just the right amount of spiciness on the finish. Lemon juice and lemon peel provide a powerful aroma and are irresistibly refreshing after a meal or as a palate cleanser. Alex and I are big fans of lemon ice cream, so the lemon sorbet is another big winner. That’s how it’s done!

This lemon sorbet recipe is quick and easy with just a few ingredients! You’ll also need a few tools to help you get the job done. Here’s what you need:

• Lemons
• Sugar
• water and ice
• mixer
• ice machine (see below)
• centrifuge : It’s good to have a reliable lemon juice method because you’ll squeeze 5-6! We love this juicer because it is very easy to use.

All you have to do? Mix the lemon juice, lemon zest, sugar and water with some ice, then freeze the mixture in an ice cream maker for about 20-25 minutes. For the best texture, freeze it in your freezer for an additional 2 hours to give a scoopable texture.

Recommendations from the ice cream maker

Do you hesitate to buy an ice cream machine? An ice cream machine is a good investment that will allow you to make sorbets and ice cream all year round. Here it is 2 liter ice machine we use. It’s also a great gift idea! Use it as a housewarming gift or a fun surprise for ice cream lovers. We’ve had ours for years and it’s holding up well.

Be sure to freeze the base beforehand

The only trick to using an ice cream maker? make sure you Freezing the bottom of the ice machine overnight before preparing this recipe. If you forget, you can try freezing it for 4 hours. How do I check if the base is fully frozen? Shake: If you hear liquid left in it, it’s not completely frozen.

Lemon Sorbet Make Ahead and Storage Tips

One important thing to note: homemade sorbet is better the day it is made. Straight out of the ice cream maker, the texture is ultra creamy and frosty. You can freeze it for a couple of hours, but if you leave it overnight it will become very firm. Lemon sorbet, in particular, has a different texture than other fruit sorbets: it’s a bit icier (since there’s no pulp, only juice). Here are some tips for working with leftovers:

• Line a storage container with parchment paper. This prevents the sorbet from freezing to the edges of the container and makes it easier to defrost.
• Prepare the lemon sorbet 2 hours before serving. When you come out of the ice cream maker, the texture is pretty soft. So you should freeze it 2 hours before serving for a scoopable texture.
• Leftovers keep for 1 week, but thaw at room temperature for about 15-20 minutes. Take the time to leave the container on the counter until it has thawed. Don’t expect it to be like store-bought sorbet that stays sweeter in the freezer.

More sorbet recipes

Do you like frozen fruit desserts? You can prepare sorbet with many different types of fruit. Here are some popular sorbet recipes:

This lemon sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.