Hey y'all! If you're searching for a sweet, tangy, and oh-so-refreshing treat to cool off on a hot day, then this Homemade Lemon Sorbet recipe is about to become your new favorite. With just a handful of simple ingredients, you get a smooth, zesty sorbet that's perfect for summer picnics, dinner parties, or whenever you need a citrusy pick-me-up. Bursting with vibrant lemon flavor and a silky texture, this frozen dessert is sure to impress. Let's get cooking!
Why You'll Love This Homemade Lemon Sorbet
- Only 4 ingredients for pure, clean flavor—no additives or preservatives.
- Super quick to prep and freezes in just a few hours for instant gratification.
- Bright, tangy taste that's both refreshing and palate-cleansing after any meal.
- Easily dairy-free, gluten-free, and vegan, making it perfect for most diets.
- Customizable—add herbs or berries for endless flavor twists!
Homemade Lemon Sorbet Ingredients
- 1 cup (240 ml) freshly squeezed lemon juice (about 4-5 large lemons)
- 1 tablespoon finely grated lemon zest
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
How to Make Homemade Lemon Sorbet: Step-by-Step Directions
1. Prepare the Simple Syrup
In a small saucepan, combine the sugar and water. Heat over medium, stirring constantly until the sugar completely dissolves (about 3-4 minutes). Remove from heat and let cool to room temperature.
2. Juice and Zest the Lemons
While the syrup is cooling, zest one lemon to get about 1 tablespoon of zest. Then juice enough lemons to yield 1 cup of fresh juice. Strain out seeds and pulp for a smooth sorbet.
3. Mix and Chill the Base
In a mixing bowl, whisk together the cooled syrup, lemon juice, and lemon zest. Cover and chill in the refrigerator for at least 1 hour to ensure the mixture is very cold before churning.
4. Churn the Homemade Lemon Sorbet
Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer's instructions, usually about 20-25 minutes, until thick and creamy. (Don’t have an ice cream maker? Try this no-machine technique!)
5. Freeze to Set
Transfer the churned sorbet into an airtight container and freeze for at least 2 hours, or until firm enough to scoop.
Homemade Lemon Sorbet Notes & Tips
- For a smoother texture, strain the lemon juice and zest mixture through a fine mesh sieve before churning.
- If you love an extra tangy kick, add an extra tablespoon of lemon juice.
- Read more about how to pick the juiciest lemons for maximum flavor!
Homemade Lemon Sorbet Variations
- Mint Lemon Sorbet: Add 2 tablespoons of fresh mint leaves to the syrup while heating, then strain out before mixing with juice.
- Lemon-Berry Sorbet: Blend in ½ cup of pureed raspberries or strawberries for a vibrant twist.
- Limoncello Sorbet: Substitute 2 tablespoons of the lemon juice with Limoncello for a grown-up treat.
Equipment Needed for Homemade Lemon Sorbet
- Ice cream maker (or food processor/freezer-safe container for no-churn method)
- Small saucepan
- Mixing bowl
- Microplane or fine grater
- Citrus juicer
- Fine mesh strainer
- Airtight freezer-safe container
Homemade Lemon Sorbet Storage & Shelf Life
Store your lemon sorbet in an airtight, freezer-safe container for up to 2 weeks. Press a layer of plastic wrap or parchment paper directly on the surface to prevent ice crystals for best texture.
Serving Recommendations for Homemade Lemon Sorbet
- Serve in chilled bowls or martini glasses for a fancy touch.
- Pair with fresh berries, shortbread cookies, or a sprig of mint.
- Top with a splash of sparkling water for a refreshing sorbet float.
Pro Tips for the Best Homemade Lemon Sorbet
- Chill your sorbet base thoroughly before churning for ultra-smooth texture.
- If sorbet is rock-hard after freezing, let it sit at room temperature for 5-10 minutes before scooping.
- Discover more sorbet freezing tips at King Arthur Baking.
Homemade Lemon Sorbet FAQ
- Can I make Homemade Lemon Sorbet without an ice cream maker?
- Absolutely! Simply pour the chilled mixture into a shallow dish, freeze, and stir every 30 minutes until it reaches a scoopable texture.
- Can I reduce the sugar in this recipe?
- You can, but sugar is essential for texture and scoopability—reduce by no more than ¼ cup for best results.
- How long does Homemade Lemon Sorbet last in the freezer?
- It keeps well for up to 2 weeks. For best flavor and texture, enjoy within the first week!
Prep Time: 10 minutes | Chill Time: 1 hour | Churn Time: 25 minutes | Total Time: 1 hour 35 minutes
Ingredients
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1 tablespoon finely grated lemon zest
- 1 cup granulated sugar
- 1 cup water
- ¼ teaspoon salt
- 1 tablespoon light corn syrup (optional, for smoother texture)
- 1 teaspoon vanilla extract (optional)
- Lemon slices or mint leaves, for garnish
Instructions
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1In a small saucepan, combine the sugar, water, and salt. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool to room temperature.
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2In a mixing bowl, combine the cooled syrup with freshly squeezed lemon juice and lemon zest. Stir in the corn syrup and vanilla extract if using.
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3Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
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4Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
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5Transfer the sorbet to a freezer-safe container. Freeze for at least 2 hours, or until firm.
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6Scoop the lemon sorbet into bowls or cones. Garnish with lemon slices or mint leaves and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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