Introduction

This refreshing lemon sorbet is the perfect light dessert for warm days. Made with simple ingredients, it offers a bright, tangy flavor that’s both sweet and invigorating. Enjoy it as a palate cleanser or a cool treat any time.

A white bowl is filled with three smooth, pale yellow scoops of lemon sorbet stacked with one on top and two at the bottom. A shiny silver spoon rests inside the bowl to the right, partly under the top scoop. A fresh green mint leaf and a bright yellow lemon wedge with visible pulp are placed behind the sorbet on the left side of the bowl. The bowl sits on a white marbled surface with soft natural light brightening the scene. In the blurred background, hints of more lemon wedges and another white bowl are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup sugar*
¾ cup water*
1 ¼ cups lemon juice (freshly squeezed)
2 tsp. lemon zest
Mint (for serving, optional)

Instructions

Step 1: Make the simple syrup by combining the sugar and water in a medium saucepan over medium heat. Simmer for 1-2 minutes, whisking occasionally until the sugar dissolves. Remove from heat and let cool to room temperature. You should have about 1 ¼ cups of simple syrup.
Step 2: In a 9×5-inch metal loaf pan, combine the lemon juice, simple syrup, and lemon zest. Whisk until evenly mixed, then freeze for 3-4 hours or until mostly firm.
Step 3: Transfer the chilled mixture to a high-speed blender or food processor. Blend for a minute or two until smooth, taking care not to overblend and warm it up.
Step 4: Pour the blended sorbet back into the loaf pan. Freeze for an additional 4 hours or up to overnight until firm.
Step 5: Let the sorbet sit at room temperature for a couple of minutes to soften slightly before scooping. Serve with a sprig of fresh mint, if desired.

Tips & Variations

Use fresh lemon juice for the best bright flavor. Bottled lemon juice can work but will lessen the brightness of the sorbet.
Try adding a splash of limoncello or a pinch of salt to enhance the citrus notes.
If you don’t have a blender, you can break up the frozen mixture with a fork every 30 minutes during freezing to keep it smooth.
For a sweeter sorbet, increase the sugar slightly, but balance carefully to keep the refreshing tartness.

Storage

Store the lemon sorbet in an airtight container in the freezer for up to one week for best texture and flavor. To serve, remove from the freezer and let it soften at room temperature for a few minutes. Stir gently before scooping if the texture feels too icy.

How to Serve

Three scoops of white lemon sorbet are placed inside hollowed yellow lemon halves, each topped with a small green mint leaf. These lemon sorbets sit on a light wooden board, which is placed on a white marbled surface. Around the board, there are two lemon wedges, a metal ice cream scoop with a black handle, and a sprig of fresh mint leaves. A beige fringed cloth is partially visible on the left side. The overall look is fresh and bright. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this recipe without a food processor or blender?

Yes, you can freeze the mixture in a shallow container and stir it vigorously with a fork every 30 minutes while it freezes to break up ice crystals and keep it smooth.

How can I make the sorbet less tart?

Reduce the amount of lemon juice slightly or increase the sugar by a tablespoon or two. Remember to taste the mixture before freezing to get your desired balance of tartness and sweetness.

Lemon Sorbet Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

This refreshing Lemon Sorbet is a simple and vibrant frozen dessert made from freshly squeezed lemon juice, sugar, and water. Perfect for a light, tangy treat on warm days, it combines the bright flavors of lemon with a smooth, icy texture that melts delightfully on the tongue. Garnished with fresh mint, this sorbet offers a crisp, palate-cleansing finish that’s easy to prepare at home with just a few ingredients.

Author: Lila
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 8 hours 15 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Freezing and Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Simple Syrup

¾ cup sugar
¾ cup water

Lemon Sorbet

1 ¼ cups freshly squeezed lemon juice
2 tsp lemon zest
Mint leaves, for serving (optional)

Instructions

Make the Simple Syrup: Add the sugar and water to a medium-sized saucepan over medium heat. Simmer for 1-2 minutes, whisking occasionally, until the sugar has completely dissolved. Remove from heat and allow the syrup to cool to room temperature, yielding about 1 ¼ cups.
Prepare the Sorbet Mixture: In a 9×5-inch metal loaf pan, combine the freshly squeezed lemon juice, cooled simple syrup, and lemon zest. Whisk thoroughly to blend all ingredients evenly.
Freeze the Mixture: Place the lemon mixture in the freezer for 3-4 hours, or until it becomes mostly firm but not completely solid.
Blend the Sorbet: Transfer the partially frozen mixture to a high-speed blender or food processor. Blend for 1-2 minutes until smooth, taking care not to overblend to prevent warming the mixture.
Final Freeze: Pour the blended sorbet back into the loaf pan and return it to the freezer for an additional 4 hours or overnight to fully set.
Serve: Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly. Garnish with fresh mint leaves if desired and enjoy a refreshing lemony treat.

Notes

For best flavor, use freshly squeezed lemon juice rather than bottled.
The simple syrup must be cooled completely before mixing with lemon juice to avoid melting the ice crystals prematurely.
If you do not have a high-speed blender, a food processor or hand mixer can be used to achieve a similar smooth texture.
Allow sorbet to soften slightly at room temperature before scooping for easier serving.
Mint garnish is optional but adds a refreshing aromatic touch.
This recipe yields about 6 servings.

Keywords: lemon sorbet, frozen dessert, lemon recipe, summer dessert, easy sorbet