I love lemon sorbet. It’s a great palate cleanser, refreshing, and extremely easy to make. This is the second recipe I made using the ice cream machine and this could be the easiest recipe to date! It’s so easy to make that it’s not worth buying them at the store because with this recipe, you know exactly what you put in and you have fun making it!
Light and refreshing lemon taste is perfect for the hot summer season (or any season really… nothing wrong with eating frozen dessert during snow storm). With just four ingredients, this classic recipe is lightning fast to make in big batch and store for a few weeks… if you can resist to not devour them.
First, we want to make simple syrup. This is equal parts water and sugar cooked together until sugar is dissolved.
Next, we want to juice our lemon and zest about 4 tbsp of lemon. Combine the simple syrup in a container and pop in the fridge overnight. If you are using ice-cream machine, you want to pop the bowl inside your freezer at this time as well.
Next day, pour this mixture into your ice cream machine and churn according to manufacturer’s instruction. Note that I also strain the lemon zest at this time but you can include them if you want.
You should get a soft-serve like texture at this point.
- 1.5 cup Water
- 1.5 cup Sugar
- 2 cup Fresh lemon juice
- 4 tbsp lemon zest
- In a small saucepan, heat up water and sugar until the sugar dissolved to create simple syrup
- Mix lemon juice and zest with the simple syrup. Pope in in fridge overnight. At this time, pop your ice-cream bowl into freezer.
- Pour mixture into the ice cream machine and churn according to manufacturer instruction
- Pop in container and freeze for a few hours