Refreshing Lemon Sorbet
A quick and refreshing lemon sorbet that’s naturally light, low in calories, and bursting with citrus flavor. Perfect for summer or as a light dessert, it can be made with or without an ice cream maker and is ready in just 15 minutes of prep.
Equipment
- 1 ice cream maker (or freezer-safe container for no-machine method)
- 1 medium saucepan
- 1 whisk or spoon
- 1 citrus zester
- 1 measuring cup
Ingredients
- 1 cup fresh lemon juice
- 1 ½ cups water
- 1 cup granulated sugar or granulated erythritol for low-calorie version
- 1 tbsp lemon zest
- 1 tbsp vodka optional, helps with texture and prevents hard freezing
Instructions
- Prepare Your Equipment: Before you start, make sure your ice cream maker is assembled and ready to go according to the manufacturer’s instructions. If you don’t have an ice cream machine, choose a freezer-safe container and a sturdy spoon or spatula for stirring during freezing. Having everything set up in advance will make the process smooth and stress-free.
- Make the Sugar Syrup: In a medium saucepan over medium heat, combine the water and sugar (or erythritol). Stir continuously until the sugar fully dissolves into the water, forming a clear syrup. This should take about 3–5 minutes. Be careful not to let it boil too vigorously, as you only want the sugar to dissolve. Once done, remove the pan from the heat and allow the syrup to cool to room temperature.
- Chill the Syrup: For best results, place the cooled sugar syrup in the refrigerator for at least 10–15 minutes. Chilling ensures that when it combines with the lemon juice and zest, the mixture will be properly cold, which helps the sorbet churn evenly and achieve a smooth, icy texture.
- Prepare the Lemon Base: While the syrup is chilling, zest your lemons to extract the bright outer peel. Then squeeze fresh lemon juice, making sure to remove any seeds. In a mixing bowl or measuring jug, combine the lemon juice, lemon zest, and chilled sugar syrup. If you’re using vodka, add it now—it helps prevent the sorbet from freezing too hard and adds a subtle silkiness to the texture.
- Start Churning: Pour the lemon mixture into your prepared ice cream maker. Turn the machine on and let it churn for approximately 15 minutes. During this time, the mixture will gradually thicken and turn slushy. The constant movement prevents large ice crystals from forming, ensuring a smooth, creamy sorbet texture.
- Check the Consistency: After about 15 minutes of churning, the sorbet should look like a soft, slushy lemonade. At this point, you can taste it to check the balance of sweetness and acidity. If it’s slightly tart, you can gently stir in a teaspoon of sugar or erythritol.
- Freeze for Firmness: If you prefer a firmer sorbet, transfer the slushy mixture into a freezer-safe container. Smooth the top with a spatula, cover tightly, and place it in the freezer for about 30–60 minutes. Check the consistency every 20–30 minutes, stirring gently each time to break up ice crystals and maintain a soft, scoopable texture.
- Serve the Sorbet: Once the sorbet reaches the desired firmness, use a chilled ice cream scoop to serve it into bowls, glasses, or even lemon shells for a decorative presentation. It’s best enjoyed immediately, but it can also be stored in the freezer for later consumption.
Notes
- Always use fresh lemon juice for the brightest flavor; bottled juice can taste flat.
- Adjust sweetness according to your preference. Start with the suggested sugar amount, then taste before churning.
- Vodka is optional but helps prevent the sorbet from freezing too hard, giving it a smoother texture.
- If using erythritol for a low-calorie version, note that it may feel slightly less sweet; you can blend it with a touch of stevia for balance.
- For a decorative presentation, serve the sorbet in lemon shells or chilled glasses.
