Description
Light, tart, and refreshing Lemon Sorbet made with fresh lemon juice, lemon zest, water, and sugar. This frozen dessert tastes bright, clean, and perfect for warm days.
Ingredients
Scale
- 1 cup fresh lemon juice
- 1 1/2 cups water
- 1 cup granulated sugar, or granulated erythritol
- 1 tablespoon finely grated lemon zest
- 1 tablespoon vodka, optional
Instructions
- Wash and dry the lemons, then finely grate the yellow zest without scraping the bitter white pith.
- Juice the lemons until you have 1 full cup of juice, then strain out seeds and large pulp pieces.
- Add the water and sugar to a saucepan over medium heat and stir until the sugar dissolves.
- Remove the syrup from the heat, let it cool, and refrigerate until cold.
- Prepare your ice cream maker according to the manufacturer instructions.
- Stir together the chilled syrup, lemon juice, lemon zest, and optional vodka.
- Pour the mixture into the ice cream maker and churn for about 15 minutes, or until thick and slushy.
- Serve immediately for a soft frozen lemonade texture, or transfer to a freezer-safe container and freeze for 1 hour.
- Stir the sorbet after freezing. If needed, freeze for another 30 minutes and stir again until scoopable.
- Serve with an ice cream scoop in chilled bowls or glasses.
Notes
- Use fresh lemon juice for the brightest flavor.
- Chill the syrup fully before churning for a smoother texture.
- The optional vodka helps keep the sorbet softer, but you can leave it out.
- For best texture, let frozen sorbet sit at room temperature for 5 to 10 minutes before scooping.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 118
- Sugar: 29
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 0
- Protein: 0
- Cholesterol: 0