Description
This refreshing Lemon Sorbet is a light, tangy frozen dessert perfect for hot days. Made with simple ingredients including freshly squeezed lemon juice, sugar, and water, it offers a vibrant citrus flavor without any dairy or gluten. It can be prepared easily without an ice cream maker or with one for a smoother texture, making it versatile and ideal for vegan and gluten-free diets.
Ingredients
Scale
Simple Syrup
- 1 cup granulated sugar
- 1 cup water
Lemon Mixture
- 1 cup freshly squeezed lemon juice (about 4–5 lemons)
- 1 tablespoon lemon zest
Optional Garnish
- Fresh mint leaves
Instructions
- Make Simple Syrup: In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally until the sugar dissolves completely to form a clear simple syrup. Remove from heat and allow it to cool to room temperature.
- Mix Lemon Ingredients: Once the syrup is cooled, stir in the freshly squeezed lemon juice and lemon zest until fully incorporated.
- Freeze the Mixture: Pour the lemon mixture into a shallow dish and place it in the freezer. Every 30 minutes, remove and stir vigorously with a fork to break up any forming ice crystals, continuing this process for about 3 to 4 hours until the texture becomes light and fluffy.
- Alternative Method with Ice Cream Maker: If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions until frozen and smooth.
- Serve: Scoop the sorbet into bowls or glasses. Garnish with fresh mint leaves if desired and serve immediately.
Notes
- For a sweeter sorbet, add an additional 2–3 tablespoons of sugar to the syrup before heating.
- For a more tart flavor, increase lemon juice by one tablespoon.
- You can substitute limes for lemons to create a lime sorbet variation.
