Lemon Sorbet

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This recipe makes a smooth, creamy, and refreshing lemon sorbet that’s perfect for a hot day or as a palate cleanser.

Yields: 4 servings Prep Time: 15 minutes Freeze Time: 4-6 hours (or until solid)

Make the Simple Syrup: In a small saucepan, combine the sugar and water. Place over medium heat and stir constantly until the sugar has completely dissolved. Do not let it boil. This is your simple syrup.

Cool the Syrup: Remove the simple syrup from the heat and let it cool completely to room temperature. You can speed this up by placing the pan in an ice bath.
Combine Ingredients: Once the simple syrup is cool, stir in the fresh lemon juice and the optional lemon zest. Mix thoroughly.
Chill the Mixture: Pour the mixture into a container and place it in the refrigerator for at least 30 minutes to ensure it is very cold before freezing. This step is crucial for achieving a smooth texture.

Churn (Ice Cream Maker Method):
- Pour the chilled mixture into your ice cream maker’s bowl.
- Churn according to the manufacturer’s instructions, usually for 15-25 minutes, until the sorbet has a soft-serve consistency.
- Transfer the sorbet to an airtight container and freeze for at least 4 hours to harden.
No-Churn (Freezer Method):
- Pour the chilled mixture into a shallow, freezer-safe dish (a baking dish works well).
- Place it in the freezer. After about an hour, when the edges begin to freeze, use a fork or a whisk to scrape the frozen parts into the center and mix.
- Repeat this process every 30-45 minutes for about 3-4 hours, until the sorbet is solid and has a uniform, flaky texture.
- Once it’s at the desired consistency, you can scoop it directly or transfer it to another container to freeze solid.

Use Fresh Lemon Juice: Bottled lemon juice will not give you the same vibrant flavor.

Balance the Sweetness: The ratio of sugar to water and lemon juice is key. Taste the mixture before freezing and adjust the sugar if needed, but remember it will taste less sweet when frozen.
Prevent a Hard, Icy Texture: The simple syrup is what keeps the sorbet from becoming a solid block of ice. The higher the sugar content, the softer the final product.
Serving: Let the sorbet sit at room temperature for 5-10 minutes before scooping to make it easier to serve. Garnish with a fresh lemon slice or a mint leaf.