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Lemon Sorbet


Lemon Sorbet is very refreshing.

A couple of scoops of Lemon Sorbet served in a wine glass is just enough.

Photo © 2008 Carroll Pellegrinelli, licensed to About.com, Inc.
What makes this recipe for Lemon Sorbet so special is that it's made in an ice cream maker.

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes


  • 1 cup sugar
  • 1 cup water
  • 2 cups lemon juice (apprx.12 medium lemons*)
  • zest from 3-4 lemons**


Bring water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves (about 10 minutes). Remove from heat. Cool. If in a hurry, place pan in big bowl of ice. Stir until syrup cools. Add lemon juice and zest. Stir. Place in resealable container. Refrigerate at least 2 hours.

Once mixture is completely chilled, process according to ice cream manufacturer's instructions. Makes just less than 2 quarts Lemon Sorbet.

*Use juice from 3-4 lemons. Use bottled lemon juice for the remaining juice needed.
**I used the zest of 4 lemons and my sorbet was definately mouth-puckering, but still deliciously sweet. If you'd prefer a less tart sorbet, use less lemon zest.
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