Lemon Sorbet
This refreshing, vibrant lemon sorbet is wonderfully tangy, perfectly sweet, and incredibly easy to make at home.
Ingredients
- •1 cup granulated sugar (200g)
- •1 cup water (240ml)
- •1 cup freshly squeezed lemon juice (from about 6 to 8 juicy lemons)
- •1 tablespoon finely grated lemon zest
- •1 pinch of salt
Instructions
- 1
Combine the granulated sugar and water in a medium saucepan over medium heat.
- 2
Bring the mixture to a simmer, stirring occasionally, until the sugar is completely dissolved to create a simple syrup.
- 3
Remove the saucepan from the heat and stir in the freshly grated lemon zest, allowing it to steep in the hot syrup for 15 minutes.
- 4
Strain the syrup through a fine-mesh sieve into a clean bowl to remove the lemon zest, then stir in the freshly squeezed lemon juice and a pinch of salt.
- 5
Cover the bowl and chill the mixture in the refrigerator for at least 2 hours until it is thoroughly cold.
- 6
Pour the chilled lemon base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, slushy consistency.
- 7
Transfer the sorbet to an airtight freezer-safe container and freeze for at least 2 to 3 hours to firm up before scooping and serving.
💡 Chef tips
- For the best flavor, always use freshly squeezed lemon juice rather than bottled juice.
- If you do not have an ice cream maker, pour the chilled mixture into a shallow metal pan, place it in the freezer, and scrape it vigorously with a fork every 30 minutes for 3 hours to create granita-style crystals.
- Store the sorbet in the freezer in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent ice crystals from forming.
✅ How it should turn out
The finished lemon sorbet should be smooth, scoopable, and intensely citrusy with a bright yellow color, smelling of fresh lemons and offering a perfectly balanced sweet-tart taste.