Lemon Sorbet
Ingredients
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- 6 each lemons – zested (about 1 tbsp) and juiced (1 cup)
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon light corn syrup
Instructions
1. Finely zest 2 of the lemons to yield about 1 tablespoon of zest. Juice the lemons to obtain 1 cup of lemon juice; strain out seeds and pulp and refrigerate the juice until cold.
2. Combine the water and granulated sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Simmer for 1 minute. Remove from the heat, stir in the lemon zest and light corn syrup, and let steep for 10 minutes.
3. Strain the syrup to remove the zest, then chill the syrup in the refrigerator until thoroughly cold, about 1–2 hours.
4. Whisk the cold lemon juice into the cold syrup until evenly combined.
5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions until thick and softly frozen, 15–25 minutes, and it clings to the dasher.
6. Transfer to a shallow container, press parchment or plastic wrap directly onto the surface, and freeze until firm, 2–3 hours. Let stand at room temperature for 5 minutes before scooping and serving.
Lemon sorbet is a bright, refreshing frozen dessert with a clean citrus flavor and a light, icy-smooth texture. It balances vivid acidity from fresh lemons with just enough sweetness to make the flavors pop, making it a perfect palate cleanser or a light finish to a meal. When churned properly, it scoops neatly and melts cleanly on the tongue without heaviness, highlighting the essence of lemon.
Sorbet, as a style, took root in France from older Middle Eastern and Italian traditions of sweetened, flavored ices. Lemon became a classic flavor early on due to its availability, strong aromatic oils, and high acidity, which naturally balances sugar in frozen desserts. Today, lemon sorbet is served across Europe and beyond, often between courses in formal meals or as a classic bistro dessert that showcases restraint and precision.