When the days get hot or you just need a palate cleanser, there’s nothing quite as refreshing as a zesty Lemon Sorbet. This homemade recipe strikes the perfect balance between sweet and tangy, creating a smooth, melt-in-your-mouth texture. Whether you’re serving it as a light dessert or a fancy addition to a dinner party menu, this sorbet is bound to impress.
One of the highlights of making your own sorbet is the control you have over the flavor. The fresh lemon juice provides a tangy kick, while the strip of lemon peel enhances the citrus aroma. And here’s a little secret ingredient—vodka. It’s optional but highly recommended, as it keeps the sorbet from freezing too solid, giving it that perfect silky texture.
If you’re wondering about the effort, don’t worry—it’s simpler than it seems. You don’t even need an ice cream maker for this one. Just a little bit of patience and whisking as it freezes, and you’ll have a luxurious treat ready to go. Ready to give it a try? Let’s make this delightful Lemon Sorbet!
Ingredients
- 250g white caster sugar
- Thick strip of lemon peel
- Juice of 2-3 lemons (about 100ml)
- 2 tbsp vodka (optional)
To serve:
- Zest of half a lemon
Instructions
Step 1:
In a small saucepan, combine 250ml of water, the caster sugar, and a strip of lemon peel. Heat gently until the sugar dissolves completely, then bring the mixture to a boil. Allow it to simmer for 3 minutes before removing it from the heat. Let it cool, then remove and discard the lemon peel. Measure out 100ml of fresh lemon juice and stir it into the sugar mixture. Add the vodka if using.
Step 2:
Pour the mixture into a freezer-safe container and freeze for 1 hour 30 minutes. After that, take it out and whisk the mixture to break up any ice crystals forming around the edges. Return the container to the freezer.
Step 3:
Continue whisking the sorbet once every hour for the next 4 hours. This helps to break up the ice crystals and ensures a smooth texture. Once the sorbet is firm but still scoopable, stop whisking and store it in the freezer. The sorbet can be kept for up to 1 month.
To serve:
Scoop the sorbet into bowls and garnish with a few curls of lemon zest for an elegant finish.
Recipe Tip:
Super Smooth Texture:
Adding vodka keeps the sorbet soft and scoopable, even after freezing. It’s a simple trick that makes a big difference!
Enjoy your homemade Lemon Sorbet—it’s like sunshine in a bowl! 🌞🍋