Description
A refreshing and tangy lemon sorbet with the perfect balance of sweetness and citrus zing. This dairy-free frozen dessert is light, palate-cleansing, and incredibly easy to make with just a few simple ingredients.
Ingredients
Scale
- 1 1/2 cups water
- 1 cup granulated sugar
- 1 cup freshly squeezed lemon juice (about 5–6 large lemons)
- 2 tbsp lemon zest
- 1 tbsp vodka or limoncello (optional, for smoother texture)
- Pinch of salt
Instructions
- In a small saucepan, combine water and sugar. Heat over medium until sugar dissolves completely (about 5 minutes). Remove from heat and let cool to room temperature.
- Whisk in lemon juice, lemon zest, vodka (if using), and salt.
- Strain mixture through fine-mesh sieve to remove zest and any pulp.
- Chill mixture in refrigerator for at least 2 hours (preferably overnight).
- Pour into ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes).
- Transfer to airtight container and freeze for 2-4 hours until firm.
- Let sit at room temperature 5 minutes before scooping.
Notes
- For no-churn version: Freeze in shallow container, stirring every 30 minutes for 3-4 hours
- Use organic lemons since you’re using the zest
- Adjust sugar based on lemon sweetness – taste before freezing
- Alcohol prevents sorbet from freezing too hard
- Garnish with fresh mint or berries when serving
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: International
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 45g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg