Lemon Sorbet
🛠 Equipment
- Saucepan
- Ice cream maker or wide container
- Fine grater (zest)
- Citrus juicer
- Fine sieve
- Bowl
🛒 Ingredients
| 5 | Untreated lemons | |
| 200 g | Granulated sugar | |
| 25 cl | Water | |
| 2 tbsp | Glucose syrup or liquid honey | |
| 1 | Egg white (optional, for texture) |
Preparation
Step 1: Prepare the lemon syrup
Zest 3 lemons using a fine grater (only the yellow part, not the bitter white pith).
Juice all 5 lemons to get about 20 cl of juice. Strain through a fine sieve.
Step 2: Make the syrup
In a saucepan, combine the water and sugar.
Bring to a boil, stirring until the sugar is completely dissolved.
Add the lemon zest, remove from heat, and let infuse for 10 minutes.
Step 3: Cool and mix
Strain the syrup to remove the zest.
Add the strained lemon juice and the glucose syrup (or honey). Mix well.
Place the bowl in the refrigerator until the mixture is completely cold (about 1 hour).
Step 4: Churn the sorbet
Pour the cold mixture into the ice cream maker and churn according to the manufacturer’s instructions (about 20 to 25 minutes).
The sorbet should have a soft snow-like texture.
Step 5: Optional — add egg white
If you prefer a smoother texture, whip one egg white to stiff peaks.
Gently fold it into the sorbet at the end of churning.
Step 6: Freeze and serve
Transfer the sorbet to an airtight container and freeze for at least 4 hours.
Take the sorbet out 5 minutes before serving.
Scoop using an ice cream spoon dipped in hot water.
Serve in cups, garnished with lemon zest and a mint leaf.
💡 Tips & variations
- Use untreated lemons for the zest — pesticides concentrate in the peel.
- Glucose syrup prevents large ice crystals from forming. You can substitute it with liquid honey.
- If you don't have an ice cream maker, pour the syrup into a wide dish and freeze. Stir with a fork every 30 minutes for 3 hours.
- A whisked egg white incorporates air and creates a smoother sorbet. Omit it for a vegan version.
- Take the sorbet out 5 minutes before serving for easier scooping.
❓ Frequently asked questions
How long does this recipe take?
20 min + 4h freezing (15 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
