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Lemon Sorbet

A clean, citrusy, and refreshingly simple homemade dessert that's dairy-free and perfect for hot days.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert, Frozen Treat
Cuisine: Italian, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lemon juice Use fresh lemon juice for best flavor.
  • 1.5 cups water
  • 1 cup sugar or granulated erythritol Erythritol can be less sweet; taste and adjust.
  • 1 tablespoon lemon zest
  • 1 tablespoon vodka Optional; helps keep sorbet softer.

Method
 

Preparation
  1. Prepare an ice cream machine according to its instruction manual.
  2. Heat water and sugar in a saucepan over medium heat. Stir until the sugar dissolves.
  3. Let the mixture cool, then refrigerate until it is cold.
  4. Add all ingredients, including the chilled sugar water, to the ice cream maker.
  5. Churn for 15 minutes until it looks slushy.
Serving and Storing
  1. Transfer the sorbet to a container and freeze for one hour for a firmer texture.
  2. Stir the now thicker sorbet. If still slushy, chill in the freezer for an additional 30 minutes before stirring again.
  3. Repeat this process until it has a sorbet texture.
  4. Scoop into chilled bowls or coupe glasses for serving.

Notes

To prevent ice crystals, press parchment or plastic wrap directly onto the surface before freezing. Store up to 2 weeks for best flavor.