Name: Lemon Sorbet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 cups Granulated sugar; 1.5 cups Water; 1 cup Freshly squeezed lemon juice; 1 tablespoon Lemon zest; 1 pinch Salt

"Experience the bright, tangy burst of sun-ripened lemons in this incredibly smooth and refreshing frozen treat. This dairy-free delight balances sweet and tart flavors perfectly, making it the ideal palate cleanser or light summer dessert."

1 Ingredients

Qty	Item
1.5 cups 300 g	Granulated sugar
1.5 cups 355 ml	Water
1 cup 240 ml	Freshly squeezed lemon juice
1 tablespoon 6 g	Lemon zest
1 pinch 0.5 g	Salt

2 Instructions

In a medium saucepan, combine the granulated sugar, water, and lemon zest.

Place the pan over medium heat and stir occasionally until the sugar has completely dissolved and the mixture begins to simmer.

Remove the simple syrup from the heat and let it cool completely to room temperature.

Once cooled, stir in the fresh lemon juice and a pinch of salt until well combined.

Pour the mixture into a bowl, cover, and refrigerate for at least 3 hours, or until thoroughly chilled.

Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions (usually 15-25 minutes).

Transfer the soft sorbet to an airtight, freezer-safe container and freeze for at least 4 hours to firm up before serving.

·
Use high-quality, heavy lemons that feel firm; they usually contain more juice.
·
Add 1 tablespoon of vodka or light corn syrup to the mixture to prevent large ice crystals from forming, ensuring a smoother texture.
·
Rub the lemon zest into the dry sugar before adding water to release more aromatic oils for a deeper flavor.
·
Chill your storage container in the freezer before transferring the churned sorbet to prevent it from melting.

? Frequently Asked Questions

Can I make this without an ice cream maker?

Yes! Pour the mixture into a shallow pan and freeze. Every 30 minutes, scrape and stir the mixture with a fork to break up ice crystals until it reaches a firm, slushy consistency.

How long does homemade lemon sorbet last?

It is best enjoyed within 1 to 2 weeks. Beyond that, it may become too hard or develop ice crystals.

Is this recipe vegan and gluten-free?

Yes, this recipe is naturally vegan, dairy-free, and gluten-free as it contains no animal products or wheat.

Can I use bottled lemon juice?

While possible, it is not recommended. Freshly squeezed juice provides the bright, floral acidity that is essential for a high-quality sorbet.

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