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Lemon Sorbet

Lemon sorbet made with bright fresh lemon juice and a simple syrup base for a brilliantly pale, intensely tart scoop. Churned until thick and slushy, then frozen to a shimmering icy texture—clean and refreshing in every spoonful.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling + freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian-American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Lemon sorbet base
  • 1.5 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 1 cup granulated sugar
  • 1 cup water
  • 1 egg white optional, for a creamier texture
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the simple syrup
  1. Combine granulated sugar and water in a saucepan, then heat over medium, stirring, until the sugar fully dissolves (about 3–5 minutes).
  2. Remove the saucepan from the heat and cool the simple syrup completely at room temperature.
Mix and chill
  1. Stir cooled simple syrup together with fresh lemon juice, lemon zest, and salt until evenly combined.
  2. Refrigerate the lemon mixture until very cold (at least 2 hours).
Optional egg white
  1. If using egg white, whip it to soft peaks, then fold it into the cold lemon mixture.
Churn and freeze
  1. Churn the mixture in an ice cream maker until thick and slushy, about 20–25 minutes.
  2. Transfer the sorbet to a container and freeze at least 2 hours until firm, with an icy, scoopable texture.
Serve
  1. Serve in chilled bowls or scoop into hollowed lemon halves for an icy, bright presentation.

Notes

For the brightest flavor and best texture, chill the lemon mixture until very cold before churning—warm base leads to softer sorbet. Store covered in the freezer up to 2 weeks; for best scooping texture, let it sit at room temperature for 2–3 minutes. Freezing is yes. If you want dairy-free without egg white, simply omit the egg white for a classic vegan-style sorbet base.