Print

Lemon Sorbet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This light, zesty, and refreshing sorbet is the perfect way to cool down on a hot day. Made with fresh lemons and just a few ingredients, it’s naturally dairy-free, vegan, and incredibly easy to prepare.

Ingredients

Scale
  • 1 cup (240ml) fresh lemon juice (about 4–6 lemons)
  • 1 tablespoon lemon zest (optional, for extra flavor)
  • 1 cup (200g) granulated sugar (or a sugar substitute for a lower-carb version)
  • 1 cup (240ml) water
  • 1 tablespoon vodka (optional, prevents the sorbet from freezing too hard)
  • Fresh mint leaves (optional, for garnish)

Instructions

1. Make the simple syrup

  • In a small saucepan, combine the sugar and water.
  • Heat over medium heat, stirring until the sugar completely dissolves (2–3 minutes).
  • Remove from heat and let the syrup cool to room temperature.

2. Mix the lemon base

  • In a large bowl, combine the cooled syrup, lemon juice, and lemon zest.
  • Stir in the vodka (optional) for a smoother texture after freezing.

3. Freeze the sorbet

  • With an ice cream maker:
    • Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
  • Without an ice cream maker:
    • Pour the mixture into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork until the sorbet reaches a smooth consistency (about 4 hours total).

4. Serve

  • Scoop the lemon sorbet into bowls or cones and garnish with fresh mint leaves or extra lemon zest.

Notes

  • Add a pinch of sea salt to enhance the lemon flavor.
  • Substitute lemons with limes for a tangy lime sorbet twist.
  • Store in an airtight container in the freezer for up to 2 weeks.