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Lemon Sorbet

Read Reviews (73)

"Lovely Lemon Sorbet to cleanse your palate after a meal!" — FLASHDANCE16

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 6 servings Change Servings

1 lemon's peel, finely diced
1 cup water
1/2 cup sugar

1/2 cup lemon juice
1/2 cup carbonated mineral water
6 strips of lemon zest, for garnish

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Directions

In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

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PREP 15 mins
COOK 1 day 1 hr
READY IN 1 day 1 hr 15 mins

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My husband and I made a large batch of this sorbet. We don't have a ice cream maker, but it turned out great. The only thing we will change next time is to zest the lemon peel. Our batch turned out a little bitter, and the finely diced peel was a little too chunky for our taste. But overall, it was quite good.

—MKRETCH

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Most Helpful Critical Review

Aug 31, 2010

Using the diced peel of one lemon is too much...think about 1/4 would work fine. This sorbet was OK, but not spectacular. I don't know if it was the carbonated mineral water or substituting Splenda for the sugar, but the texture of this turned out strange, kind of like picking up a handful of very light snow, not at all compact. I doubt that I'll make this again, but if I did, I think I'd increase the sweetener.

—lutzflcat

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92 Ratings

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May 09, 2006

This turned out really great. I used lime flavored carbonated water and strained out the lemon zest. It doesn't make a whole lot, you may want to double the recipe.

—miriam

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Oct 02, 2005

I thought the original recipe was way to sweet. I doubled the amount of carbonated water to 1 cup and it was just right. Other than that it was very good. Nice and lemony.

—SWEEDISHSHEF

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Aug 11, 2007

Fantastic recipe. I used lemon zest and not the peel like other reviewers. I also added 2 egg whites to the original recipe to make it light & fluffy. It adds volume so you will have more servings, as well. Just beat 2 egg whites until light peaks form and then whisk them into the syrup/lemon juice/mineral water mixture. I then poured the mixture into my ice cream maker and allowed it to mix for about 25 minutes. I still had to freeze it for at least 4 hours. My ice cream maker didn't harden it enough to sorbet consistency. But once it was frozen...it was awesome!

—Staci

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Aug 19, 2006

Fantastic! I took everyones reviews to heart - used zest of lemon, used sparking lime water, and added raspberries! Added the raspberries half frozen still, tossed them with sugar, and my own addition - some balsamic vinegar - and added to lemon mixture creating its own ice bath. Tossed in ice cream maker and the results were out of this world! The touch of balsamic vinegar added a great depth of flavor and the fresh lemon juice and raspberries with lime water created such a fantastic flavor! Thanks for everyones input!

—SophiaBenincasa

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Jun 23, 2006

Fabulous. I thawed, processed, and strained a bag of frozen raspberries and added it to the mixture before freezing. Tasted like raspberry lemonade!

—Jennifer

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Sep 08, 2006

I was making this to be used in a sgroppino so I couldn't use SophiaBenincasa's suggestions of raspberries soaked in balsamic but I surely will give it a try...sounds intriguing! I too used zest, used 7up & increased it to one cup, decreasing the water. After 20 minutes in my ice maker, I added a bit of citron vodka (couple of tbp...maybe 3) The alchohol content keeps the sorbet from freezing roch kard once you place it in the freezer (I hate that!). Thansk FLASHDANCE16...this was very enjoyable!

—IMVINTAGE

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Nutrition

Calories
71 kcal
4%

Carbohydrates
18.9 g
6%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0.4 g
2%

Protein
0.1 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Sorbet

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 71
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium < 1mg < 1 %
** Potassium 30mg < 1 %
** Total Carbohydrates 18.9g 6 %
** Dietary Fiber 0.4g 2 %
** Protein 0.1g < 1 %
** Sugars 17.3g
** Vitamin A < 1 %
** Vitamin C 22 %
** Calcium 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.