Lemon Sorbet

Lemon Sorbet

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"Lovely Lemon Sorbet to cleanse your palate after a meal!"
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1 d 1 h 15 m servings 71 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  1. 106 Ratings

Most helpful positive review

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 turn...

Most helpful critical review

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 Sp...

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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 turn...

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.

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.

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 ser...

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 ...

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

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...

I got rave reviews from my guests with the all-natural recipe. I did make a couple of changes: #1) Instead of water and carbonated mineral water I used green-tea instead. #2) Instead of 1/2 cu...

Excellent and truly refreshing! I used Lime seltzer water and it was perfect. The fizz gives it a nice kick to the palate. I definite must for the summer!

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