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
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.
Notes
- Use an ice cream maker for a smoother texture.
- Stir every 30 minutes during freezing to keep the sorbet smooth.
- Adjust sugar to taste, but less sugar may cause icier texture.
- Store with plastic wrap touching the surface to prevent freezer burn.
- Let sit at room temperature for a few minutes before scooping.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 28g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
