Lemon Sorbet Recipe
This refreshing lemon sorbet is a tangy-sweet treat made from fresh lemon juice, sugar, and mineral water. Easy to make with or without an ice cream maker, it’s bright, zesty, and perfect for cooling down on hot days or cleansing the palate between courses.
Equipment
- Saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Citrus juicer
- Ice cream maker (or tall canister for alternative method)
- Pitcher or mixing bowl
- Fine-mesh strainer
Ingredients
- ½ cup carbonated mineral water
- 1 lemon's peel, finely diced
- 6 strips of lemon zest, for garnish
- 1 cup water
- ½ cup lemon juice
- ½ cup sugar
Instructions
- In a saucepan, combine diced lemon peel, 1 cup of water, and sugar.
- Bring the mixture to a boil, then reduce the heat to medium and let it simmer for 5 minutes.
- Remove it from the heat and allow it to cool completely.
- Once cooled, stir the lemon syrup along with the peel, fresh lemon juice, and mineral water in a pitcher or bowl until well combined.
- Pour this mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- If you don’t have an ice cream maker, pour the mixture into a tall canister and freeze for 1 ½ hours.
- Remove it and stir thoroughly with a whisk.
- Return it to the freezer and repeat stirring once every hour for about 4 hours.
- The more you stir, the lighter and airier the final sorbet will be.
- Serve garnished with a twist of lemon peel.
Notes
- Use sparkling mineral water for a slightly fizzy and refreshing twist.
- For a floral variation, infuse the syrup with a few sprigs of fresh mint or lavender.
- Strain the syrup before mixing if you prefer a smoother, pulp-free texture.