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Listen, I’m an ice cream girl, through and through. That’s never going to change. But, this Lemon Sorbet won me over with the very first bite. It is so dang refreshing and light, which makes it the perfect finish to just about any meal.
While I typically prefer to make ice cream over other frozen treats, there are a few stellar standouts that have made the cut over the years, like this recipe for lemon sorbet. The bright citrusy notes remind me of a lemon posset, but it’s smoother, lighter, and delightfully frozen. Hmm, maybe I just love lemon? Time will have to tell.
Lemon Sorbet
My sister and I often reminisce about the “unforgettable bites” we’ve shared. Those moments where something really wows you during a special meal. It feels like those bites have the power to transform the whole experience into a fond, long-term memory.
This lemon sorbet recipe is the result of one of those shared, unforgettable bites we had on a cruise almost ten years ago. It never fails to impress me when a small number of ingredients are combined to create something truly amazing. She and I spent a lot of time talking about it over the remainder of our trip.
Naturally, I had to recreate it when I got back home. Suitcase, still packed. Me, in my kitchen, working on this recipe. I couldn’t wait to share the experience with my family. So, here’s to the moment you get to share it with yours.
Ingredients and Substitutions
Sugar – Sugar balances out the acidity from the lemon juice, and helps the sorbet to freeze with the proper consistency.
Lemon Juice – Please, please, PLEASE only use freshly squeezed lemon juice with this recipe. Store-bought lemon juice is not the same.
Water – Water mixes with the sugar and lemon juice to create a smooth, tart base.
Mint – I often top this sorbet with fresh mint when it’s time to serve. You’ll love the way it plays with the citrus flavor.
Vodka – This is an optional ingredient. But, if you’re going to use alcohol, I recommend either Titos or Grey Goose. They are my favorites.
Notes on Equipment
- Ice cream maker. If you’re shopping for one or curious about which models I actually use, my ice cream maker review walks through everything I’ve tested over the years, with the ones I recommend.
- Large jar with a lid
- Citrus juicer or reamer
- Fine-mesh strainer
- Freezer-safe storage containers. I fell in love with these inexpensive storage containers for ice cream years ago. Makes it so easy to store them. Just write the flavor on the lid and go.
How to Make Lemon Sorbet
Shaking Things Up: I add the sugar and water to a large jar. Seal the jar and shake until the sugar has fully dissolved.
Juicing the Lemons: I strain the juice of 4-8 lemons into a measuring cup until I have enough juice. Then, I add it to the jar with the vodka and give it another shake.
Mixing: Pour the mixture into your ice cream maker and process until slushy and almost scoop-able.
Storing: Once mixed, you’ll want to transfer the sorbet to an airtight container and freeze until ready to serve.
Serving: When it’s time to serve, I place one scoop in a small glass or bowl and pour 1 ounce of vodka over the sorbet. Garnish with mint, as desired.
Expert Tip
If you’ve never made sorbet at home before, then the taste of the mixture going into the machine might throw you off. It’s pretty sweet. But, please trust me on this one. Sugar affects how sorbet freezes, so if you reduce the amount too much, you can end up with a rock-hard, icy block with large ice crystals. If you follow the recipe, you’ll find that the cold temperature of the sorbet mutes the sweetness to just where we want it. And the texture? Perfectly scoopable.
Strain the Lemon Juice – Sorbet is defined by it’s super smooth, icy consistency. So for the best results, you’ll need to strain the pulp and not just the seeds when juicing the lemons. It’s worth the extra step and dish in the sink!
Fully Mixing the Sugar – Don’t cut corners shaking the sugar and water together. It really doesn’t take that long, I promise. But, any of the sugar crystals that are not a part of the solution can end up giving the end result a grainy texture (especially if you’re making it without a machine).
Freeze the Vodka – If you’re going to top this treat with the optional splash of vodka, store your vodka in the freezer (if you have room for it). Don’t worry, alcohol will not turn into an icy block. But, ice cold vodka won’t melt the sorbet as fast.
Serving Suggestions
This sorbet is light enough to close out pretty much any summer meal, but it really shines next to something buttery and not-too-sweet. When I want to lean all the way into the citrus, I’ll set a scoop beside a few shortbread thumbprint cookies or a plate of glazed lemon drop cookies.
And if I happen to have a batch around, a couple of pignoli cookies can make the whole dessert feel a bit fancy. Either way, consider dessert done!
Make Ahead & Storage
Make Ahead: Yes, this dessert can and should be made in advance. Store the sorbet in the freezer without worry until ready to serve.
How to Store: I store this sorbet in an airtight container in the freezer. It’ll keep for up to a month quite well.
More Lemon Ice Cream Recipes
Frequently Asked Questions
Yes, this can be made without an ice cream maker! You’ll want to pour the mixture into a shallow pan and freeze until almost firm. Remove from the freezer and fluff with a fork. Then, return to the freezer until firm. Scoop the frozen mixture into a blender or food processor and process just until smooth. Transfer to an airtight container and freeze until ready to serve.
The sorbet should have roughly soft serve consistency. It should be thin enough to pour easily, but not so thin that it doesn’t hold its shape.
Good question. The lack of any dairy is what sets this sorbet apart from a similarly fruity sherbet. Sherbet ends up with a slightly creamier texture as a result.
Lemon Sorbet
Ingredients
- 1 cup sugar
- 1 cup water
- 1 cup fresh lemon juice
- 2 tablespoons premium vodka plus more for serving, if desired
Instructions
- In a large jar, shake together the sugar and the water until the sugar has dissolved. Add the lemon juice and vodka. Stir to combine.
- Pour the mixture into your ice cream maker and process until slushy and almost scoop-able. Transfer to an airtight container and place in the freezer until ready to serve.
Serving Instructions
- Place one scoop in a small glass or bowl and pour 1 ounce of vodka over the sorbet. Garnish with mint.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/22/17 – recipe notes and photos updated 7/9/26}
Thanks for the recipe, I will try it out soon.
I’ll definitely remember to come hungry to the Chef’s table. Thanks for sharing your recipe.
Why wouldn’t you make a simple sugar to eliminate the graininess of the sugar it would be much smoother. All you have to do is boil the sugar and water for 10 minutes to dissolve the sugar. More water can be added to replace after condensation.
Hi Eliza, I’ve actually tried both methods and found that there was no graininess whatsoever when the recipe was made as written here. As a result, I’ve eliminated that step when I make this sorbet. Both results were delicious!
Would it be possible to use honey instead of the sugar?
I’m not sure how that will work, Deborah. I’ve never tried it myself.
My moment of trying lemon sorbet came on a soccer trip in France with a group of 16 year old boys. It was hot! The bus was not air conditioned, but the sorbet man was outside a cathedral we were visiting. I knew I was dreaming. It was so lovely and refreshing. As is this. I have yet to try one of your recipes that I have not loved so I will not second guess you on any recipe. I’ll just try and smile. Thank you.
I’m so happy you love it as much as we do, Sheila!
Hi,
I read your ice cream maker review and bought the Cusinart ICE 100. I made the black cherry ice cream and it was wonderful!! I’d like to make sorbet now but was wondering what paddle would to use?
Anita
I use the same paddle for everything, Anita. I know there are other options, but I rarely mess with changing them out. It might be fun to play with it though and see how it changes the results. I don’t think you’ll go wrong with any of the options.