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Lemon Sorbet

Lemon sorbet is a bright, intensely tart Italian-American dessert made with fresh lemon juice, zest, and a simple syrup base. Churned for a shimmering, icy-smooth texture and then frozen until firm, this homemade lemon sorbet delivers concentrated citrus in every spoonful.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling + freezing 4 minutes
Total Time 24 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Lemon sorbet base
  • 1.5 cup fresh lemon juice about 8-10 lemons
  • 2 tbsp lemon zest
  • 1 cup granulated sugar
  • 1 cup water
  • 1 count egg white optional for a creamier texture
  • 0.25 tsp salt pinch

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the syrup
  1. Combine granulated sugar and water in a saucepan and heat over medium, stirring, until fully dissolved (about 5 minutes). Visual cue: the liquid should look clear with no grainy sugar at the bottom.
  2. Cool the simple syrup completely, then prepare a separate mixing step by having the syrup ready to chill. Visual cue: the syrup no longer feels warm when touched to the outside of the pan.
Mix and chill
  1. Stir the cooled simple syrup with fresh lemon juice, lemon zest, and salt until well combined. Visual cue: the mixture turns a pale, bright yellow and looks evenly blended.
  2. Refrigerate the lemon mixture until very cold for at least 4 hours. Visual cue: it should feel chilled all the way through when you stir the bowl.
Optional egg white for creaminess
  1. If using egg white, whip to soft peaks, then fold it into the cold lemon mixture. Visual cue: it should lighten the base without leaving streaks.
Churn and freeze
  1. Churn the cold lemon mixture in an ice cream maker until thick and slushy, about 20-25 minutes. Visual cue: it should look like pale sorbet with a smooth, scoopable texture.
  2. Transfer the churned sorbet to a container and freeze at least 2 hours until firm. Visual cue: the surface becomes matte and the center holds its shape.
Serve
  1. Serve lemon sorbet in chilled bowls or scoop it into hollowed lemon halves. Visual cue: the scoop should be dense yet glossy with clean edges.

Notes

For the brightest flavor and best texture, use freshly squeezed lemon juice and strain out pulp so the base stays smooth. Store leftovers covered in the freezer for up to 2 weeks; let sit 3-5 minutes at room temperature before scooping. This is naturally dairy-free when you skip the optional egg white; if you want a more traditional sorbet-freezer texture, keep the egg white out.