Recipes

Fresh Lemon Sorbet

Sorbet has a reputation for cleansing the palate after a meal. This recipe is no exception. If you’re a fan of store-bought sorbet, you won’t be able to resist the homemade version.
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Course Ice Cream / Sorbet / Sherbet
Cuisine Continental

Servings 6 servings
Calories 656.2 kcal

Ingredients

  

  • 3 tablespoon(s) lemon peel, finely diced
  • 8 floz water
  • 1/2 cup(s) sugar
  • 1/2 cup(s) lemon juice
  • 4 floz carbonated mineral water
  • 6 tablespoon(s) strips of lemon zest, for garnish

Instructions

 

  • 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 cooling.
  • 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.
  • Ready in 1 day 1 hr 15 min.

Nutrition

Calories: 656.2kcalCarbohydrates: 172.72gProtein: 0.82gFat: 0.15gSaturated Fat: 0.04gSodium: 89.36mgFiber: 8.78gSugar: 138.42g

Keyword Lemon
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