A refreshingly tart and sweet frozen dessert, this lemon sorbet is the perfect treat for hot days or anytime I want a light, citrusy palate cleanser. With just a few ingredients and minimal effort, I can enjoy a scoop of this icy delight whenever the craving hits.

Why You’ll Love This Recipe

I love how bright and zesty this lemon sorbet is. It’s incredibly simple to make and doesn’t require any fancy equipment. The lemon flavor is bold and natural, and the texture turns out beautifully smooth with just a little attention during freezing. It’s the kind of dessert I keep on hand all summer long.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar
1 cup water
2 tablespoons lemon zest
1½ cups lemon simple syrup
1 cup water
½ cup freshly squeezed lemon juice

directions

I start by making a simple syrup: combining sugar, water, and lemon zest in a saucepan. I bring it to a simmer, stirring until the sugar is completely dissolved. Then I let it cool. Sometimes I strain out the zest for a clearer sorbet, but leaving it in adds a stronger lemon flavor.
In a mixing bowl, I whisk together the cooled lemon syrup, more water, and fresh lemon juice until fully combined.
I pour the mixture into a shallow, freezer-safe container. I cover it tightly with plastic wrap and a lid, then place it in the freezer.
Every 30 minutes for the next 4 to 6 hours, I stir the mixture thoroughly to break up any ice crystals. This keeps the sorbet nice and smooth.
Once it’s firm and scoopable, I serve it immediately or keep it frozen until I’m ready to enjoy.

Servings and timing

Servings: 4
Prep time: 5 minutes
Chill/freezing time: 4 to 6 hours
Total time: about 6 hours

Variations

I like infusing the syrup with herbs like mint or basil for an extra layer of flavor.
For a fruit twist, I add blended berries or a splash of raspberry juice before freezing.
When I want it creamier, I stir in a tablespoon or two of coconut cream.
A touch of ginger or a pinch of cayenne adds unexpected but welcome heat.

storage/reheating

I store the sorbet in a tightly sealed container in the freezer. To keep it from getting icy, I press a layer of plastic wrap directly onto the surface before sealing. It keeps well for up to 2 months. When I’m ready to serve, I let it sit at room temperature for 5 to 10 minutes for easier scooping.

FAQs

Can I use an ice cream maker?

Yes, I can absolutely use one. I churn the mixture according to the machine's instructions until it thickens, then freeze it until firm.

Why do I need to stir it during freezing?

Stirring every 30 minutes helps prevent large ice crystals from forming and gives me a smoother texture.

Can I reduce the sugar?

I can, but I do so carefully. Too little sugar affects the texture and might make the sorbet too icy.

What if I want it extra tangy?

I add a bit more lemon juice or some finely grated zest to intensify the citrus flavor.

Can I make it ahead of time?

Definitely. I often make it a day or two ahead and store it in the freezer until I’m ready to serve.

Conclusion

This lemon sorbet is a must for anyone who loves fresh, bright flavors. I enjoy how easy it is to whip up and how impressive it feels when served. Whether as a palate refresher or a stand-alone dessert, it never fails to cool me down and lift my spirits.

Lemon Sorbet

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Author: Sue
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 6 hours 5 minutes
Yield: 4 servings
Category: Dessert
Method: Freeze
Cuisine: American
Diet: Vegan

Print Recipe

Description

A refreshing and zesty lemon sorbet made with a simple lemon syrup base. It's light, tart, and perfect for warm days or as a palate cleanser.

Ingredients

1 cup granulated sugar
1 cup water
2 tablespoons lemon zest
1½ cups lemon simple syrup
1 cup water
½ cup freshly squeezed lemon juice

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Instructions

Combine 1 cup sugar, 1 cup water, and 2 tablespoons lemon zest in a saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat and let cool. Optionally strain zest for a clearer sorbet.
In a large bowl, whisk together 1½ cups cooled lemon syrup, 1 cup water, and ½ cup lemon juice.
Pour into a shallow freezer-safe container. Cover with plastic wrap and a lid. Freeze for 4–6 hours, stirring every 30 minutes to prevent ice crystals.
Scoop into bowls, garnish with lemon slices or mint, and serve.