Lemon Sorbet Recipe | A Deliciously Refreshing Treat

Homemade ice cream is one of the joys of summer, invoking nostalgic memories of childhood. Whether indulging in rocky road, peach, or key lime pie ice cream, there’s something special about making it from scratch. But if you’re seeking a lighter alternative, or perhaps need a dairy-free option, look no further than this delightful lemon sorbet. Bursting with tartness and refreshing icy goodness, it’s the ideal treat for a sun-soaked day.

What is sorbet?

Sorbet is a frozen dessert that’s often found in grocery stores, displayed alongside ice cream flavors. But what exactly defines a sorbet? A sorbet is concocted from fruit juice, sugar, and water. While additional ingredients like alcohol or citrus zest may be added for flavor, the basic composition remains the same. Unlike sherbet, which contains dairy, sorbet is completely dairy-free. Granitas, another frozen treat, share similar ingredients but are created by scraping the surface of a freezing mixture instead of being churned.

How to make lemon sorbet

Ingredients you’ll need

This lemon sorbet consists of a simple combination of ingredients, much like lemonade. You will need:

• 1 ¼ cups of water
• 1 cup plus 3 tablespoons sugar
• 1 heaping tablespoon of grated lemon zest
• 1 ½ cups lemon juice

For the zest, you’ll need about two lemons, and to yield 1 ½ cups of juice, approximately 10-12 lemons will be necessary. If you’re not keen on juicing that many lemons, bottled lemon juice, especially Nellie & Joe’s brand, serves as a flavorful alternative. This sorbet delivers a taste reminiscent of frozen lemonade—it’s simply heavenly!

Making this recipe

Since granulated sugar doesn’t dissolve efficiently in cold water, a simple syrup is essential for sweetening the lemon sorbet base. Here’s how to make it:

1. In a small 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).
2. Remove the syrup from the heat, add the lemon zest, and let it steep for about 20 minutes. After steeping, whisk in the lemon juice. Cover the mixture and refrigerate it until chilled (2-3 hours).
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the sorbet to a freezer-safe container and freeze until firm, at least 3 hours, or up to 3 days before serving.

Recipe variations

This lemon sorbet’s classic flavor allows for an array of variations. By infusing the syrup with different flavors, you can create delightful twists without altering the sugar-to-juice ratio. Consider adding:

• Herbs such as thyme, rosemary, or sage
• Ginger
• Vanilla
• Lavender

Alternatively, you might experiment by using honey in place of granulated sugar for a distinct lemon-honey sorbet.

FAQs

• Can I use bottled juice to make lemon sorbet? Yes, bottled juice can be used as a substitute for juicing numerous lemons. For the best flavor, choose Nellie & Joe’s lemon juice.
• Can I use Meyer lemons in this recipe? Absolutely! If using Meyer lemons, reduce the sugar by 3 tablespoons for a sweeter flavor.
• Can I make this sorbet without an ice cream maker? While an ice cream maker is recommended for the smoothest texture, you can use a shallow freezer-safe container. Every half hour, stir with a fork to break up ice crystals until fully frozen.
• How long will lemon sorbet keep in the freezer? It is best enjoyed within three days of making.
• Why is my sorbet icy? An icy consistency often results from insufficient sugar. If this occurs, allow it to melt slightly, then stir in more simple syrup or a splash of vodka and re-churn.