Description
This refreshing Lemon Sorbet is a light, dairy-free dessert perfect for hot summer days. Made with freshly squeezed lemon juice, simple syrup, and a hint of lemon zest, this sorbet delivers a bright and tangy flavor. Optional vodka helps keep the texture soft and scoopable. Easy to make with or without an ice cream maker, it’s a delightful treat for anyone seeking a vegan, gluten-free frozen dessert.
Ingredients
Scale
Syrup
- 1 cup water
- 1 cup granulated sugar
Flavorings
- 1 cup freshly squeezed lemon juice (about 4–5 lemons)
- 1 tablespoon lemon zest
- Optional: 1 tablespoon vodka (for softer texture)
Instructions
- Make Simple Syrup: In a small saucepan, combine the water and sugar over medium heat. Stir continuously until the sugar is fully dissolved, forming a clear simple syrup. Remove from heat and allow to cool to room temperature.
- Mix Lemon Ingredients: Once the syrup is cooled, stir in the freshly squeezed lemon juice and lemon zest. If using, add the vodka now—this helps prevent the sorbet from freezing too hard and results in a softer texture.
- Churn Sorbet: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20–25 minutes, until the mixture is thick and slushy.
- Freeze to Firm Up: Transfer the churned sorbet into an airtight container and place it in the freezer for at least 2 hours or until it firms up to your desired consistency.
- Serve: Scoop the sorbet into bowls or glasses and serve immediately cold for a refreshing treat.
- No Ice Cream Maker Method: If you don’t have an ice cream maker, pour the mixture into a shallow pan and freeze. Every 30 minutes, scrape the mixture with a fork to break up ice crystals, repeating until fluffy and frozen.
Notes
- Use freshly squeezed lemon juice rather than bottled for the best flavor and brightness.
- Adding vodka is optional but helps keep the sorbet soft and scoopable.
- If you lack an ice cream maker, manual freezing and scraping yields great results.
- For an extra zing, consider adding a tablespoon of lemon zest beyond the recipe.
- Sorbet can be stored in the freezer for up to a week for best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
Nutrition
- Serving Size: ½ cup
- Calories: 120
- Sugar: 26g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
