Lemon Sorbet is my go-to dessert on a hot sunny day when I crave something cool, light, and bursting with lemony punch. I love making this during summer weekends. The citrusy lemon flavor and the icy texture truly refresh the soul. Learn to make Lemon Sorbet with the help of step by step pictures.
The best part of this recipe is that it needs just a few ingredients and no fancy equipment. I usually make a batch ahead and freeze it overnight. It’s perfect to scoop and serve the next day. Do try and enjoy this yummy dessert!
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About Lemon Sorbet
Lemon Sorbet is a frozen citrus dessert made by combining lemon juice, water, sugar, and a dash of zest. This sorbet recipe is light and icy, ideal for those who enjoy bold flavors. Unlike ice creams, sorbets are naturally dairy-free and contain no added fats.
This recipe is made with the simplest ingredients, a simple syrup mixture of sugar and water with lemon juice and zest. The mixture is frozen and blended multiple times to achieve a smooth, snowy texture.
This lemon sorbet recipe is perfect to serve after a heavy meal, at dinner parties, or just as a quick homemade treat – a scoop truly uplifts your mood with its fresh and zesty flavor. This is a low fat alternate to ice creams so do try and enjoy, kids will love it for sure.
Lemon Sorbet Ingredients
- Sugar, water – These are added to dissolve sugar and balance tartness.
- Lemon juice – This is the key ingredient, use freshly squeezed lemon juice.
- Lemon zest – Adds a punchy lemon flavor.
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Why This Recipe Works
- This recipe is made with 4 simple ingredients.
- No cream or milk, perfect for lactose-free desserts.
- Gives a soft, snowy texture without any fancy equipment.
- Tastes super refreshing and light.
- Can be customized with any other flavors.
- Great make-ahead dessert for summer.
- Uses natural lemon juice – no artificial essence or additives.
How to make Lemon Sorbet Step by Step
1.Add sugar to water and heat it up. Boil till sugar completely dissolves. Switch off and let it cool down. Meanwhile squeeze lemon to extract juice from it. Discard the seeds.
2.Zest a lemon and set aside. Now lemon juice and zest are ready.
3.Once sugar water is completely cooled add lemon juice and lemon zest, give a quick stir. Transfer to freezer safe bowl and freeze it. After 2-3 hours once it starts to freeze, transfer to a mixer and blend it. Do this every 2 hours to get a smooth mixture.
4.The more you blend the more creamier your sorbet will be. Keep blending every one hour for at least 5 times. Then freeze it overnight and scoop out the next day. First it will be hard crystal like to break once you start scooping it will scoop out smoothly as shown below in the pic.
Serve chilled.
Expert Tips
- If you want a stronger flavor then add more lemon zest. But I would recommend adding less as we are blending the mixture often, with more lemon zest it might give a slightly bitter taste.
- I used 6 small sized lemons to extract 1/3 cup of lemon juice. It depends on the size of lemons.
- Blending gives a smooth texture. The first few times when you grind it will still be transparent and runny, after blending for few more times, it will give a snowy white soft texture. At least blend 4-5 times for a smooth texture.
- The more you blend the more creamier your sorbet will turn.
- Freeze the serving bowl for at least 30 minutes so that after the sorbet is scooped into it, it will not melt quickly.
- Use fresh lemon juice for best flavor.
- Zest only the yellow part to avoid bitterness.
- Taste the mixture before freezing and adjust sugar or lemon juice according to your taste.
- Stays good even for 2 weeks or even more if frozen.But I bet it wouldn’t last that long.
Serving and Storage
Serve Lemon Sorbet in chilled bowls for best texture. You can garnish it with a few mint leaves for a refreshing touch. Let it sit for a few minutes at room temperature before scooping.
You can store this in the freezer for 2 weeks or more. Store in an airtight container.
FAQS
1.Is lemon sorbet the same as lemon ice cream?
No, sorbet is dairy-free and lighter in texture, while ice cream contains milk or cream.
2.Can I use a different juice instead of lemon?
Yes, you can try it with fresh orange juice.
3.How long should I blend the mixture each time?
Blend well for 30–40 seconds each time to break up ice crystals well.
4.Can I add other flavors to this sorbet?
Yes, you can try it with mint, basil, or ginger for deeper flavor.
5.How do I prevent it from getting icy?
Blending helps to reduce the ice crystals and gives it a smooth texture. Make sure the container is sealed well while freezing.
6.Can I reduce the sugar?
Yes, you can slightly reduce the sugar, but make sure to balance the tartness of the lemon. Too little sugar can make the sorbet too icy.
If you have any more questions about this Lemon Sorbet Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Lemon Sorbet Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Lemon Sorbet
Ingredients
- 1/3 cup lemon juice
- 1/3 cup water
- 1/3 cup sugar
- 1/4 teaspoon lemon zest
Instructions
- Add sugar to water and heat it up. Boil till sugar completely dissolves. Switch off and let it cool down.
- Meanwhile squeeze lemon to extract juice from it. Discard the seeds.
- Zest a lemon and set aside. Now lemon juice and zest are ready.
- Once sugar water is completely cooled add lemon juice and lemon zest, give a quick stir.
- Transfer to freezer safe bowl and freeze it.
- After 2-3 hours once it starts to freeze, transfer to a mixer and blend it.
- Do this every 2 hours to get a smooth mixture. The more you blend the more creamier your sorbet will be.
- Keep blending every one hour for at least 5 times. Then freeze it overnight and scoop out the next day.
- First it will be hard crystal like to break once you start scooping it will scoop out smoothly.
- Serve Lemon Sorbet chilled.
Notes
- If you want a stronger flavor then add more lemon zest. But I would recommend adding less as we are blending the mixture often, with more lemon zest it might give a slightly bitter taste.
- I used 6 small sized lemons to extract 1/3 cup of lemon juice. It depends on the size of lemons.
- Blending gives a smooth texture. The first few times when you grind it will still be transparent and runny, after blending for few more times, it will give a snowy white soft texture. At least blend 4-5 times for a smooth texture.
- The more you blend the more creamier your sorbet will turn.
- Freeze the serving bowl for at least 30 minutes so that after the sorbet is scooped into it, it will not melt quickly.
- Use fresh lemon juice for best flavor.
- Zest only the yellow part to avoid bitterness.
- Taste the mixture before freezing and adjust sugar or lemon juice according to your taste.
- Stays good even for 2 weeks or even more if frozen. But I bet it wouldn’t last that long.
v.s.banu
refreshing tangy sorbet sharmi
AparnaRajeshkumar
very very nice sorbet, i loved it
Deepa Viji
Wow!!my mouth is drooling
traditionallymodernfood
Simple ingredients but refreshing sorbet
Aparna Srinivasan
Hello, is the water measurement right?
SHARMILEE J
Yes it is….Please read my notes
SAHANA LOKESH
awesome !!surely will try
SAHANA LOKESH
awesome!!! looks yummy. will try it in home.
Durga Karthik.
Ii think Sharmi can we add the zest on the last blend and freeze .So that we can get a taste of
the zest.
SHARMILEE J
Yes Durga you can do that too….
deviwrites
Sharmi,what can we use to top the lemon sorbet?
SHARMILEE J
Topping may be chocolate sauce or you can make a simple syrup with sugar and lemon juice
LRC
It is soo good. if you have an ice cream maker than put all your ingreditns in to that and it takes a shorter amount of time.