Lemon Sorbet
- 15m Prep Time
- 5m Cook Time
- 50m Ready In
About 1 quart Fresh lemon juice and strips of lemon zest are essential for this recipe. If you have access to Meyer lemons, this sorbet will highlight their natural sweetness.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 ¼ cups water
- 2 cups sugar
- Zest of 1 lemon, removed in wide strips with a vegetable peeler
- ¾ cup lemon juice
- (1 tablespoon lemon vodka or limoncello)
Let's Cook
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Step 1.
Combine in a small saucepan: 2 ¼ cups water; 2 cups sugar; Zest of 1 lemon, removed in wide strips with a vegetable peeler
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Step 2.
Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Remove the pan from the heat, cover, and steep for 30 minutes.
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Step 3.
Strain the sugar syrup into a medium bowl and stir in: ¾ cup lemon juice; (1 tablespoon lemon vodka or limoncello)
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Step 4.
Refrigerate the sorbet base until cold, overnight if possible, or quick-chill in an ice water bath.
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Step 5.
Taste and add more sugar if needed, stirring until the sugar is completely dissolved, 2 to 3 minutes. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.