Description

This refreshing lemon sorbet recipe is a perfect balance of sweet and tangy flavors, made from freshly juiced unwaxed lemons and a simple sugar syrup infusion. It can be prepared with or without an ice cream machine, offering a delightful icy treat ideal for hot days or as a palate cleanser between meals. The technique ensures a smooth, soft texture and a vibrant lemony taste with natural ingredients.

Ingredients

Syrup

450 ml (1 and ¾ cups plus 2 tablespoons) water
360 g (2 cups) caster sugar (can also use granulated sugar)

Lemon Components

12 unwaxed lemons (about 550 ml/18.6 fl oz of lemon peel and 600 ml/20 fl oz of juice)

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Instructions

Prepare the lemon peel: Peel the lemons carefully using a vegetable peeler, avoiding the white pith to prevent bitterness, and set the peel aside.
Juice the lemons: Juice all the lemons through a sieve to remove any seeds and thick pulp, collecting about 600 ml (20 fl oz) of juice, and set the juice aside.
Make the sugar syrup: Combine the sugar and water in a saucepan and bring to a boil, then reduce to a simmer until all the sugar dissolves completely.
Infuse lemon peel: Turn off the heat and add the lemon peel to the syrup to infuse. Let the syrup cool completely, using an ice bath to speed up this process if desired.
Combine juice and syrup: Once cooled, remove the lemon peel and stir in the lemon juice to the syrup mixture.
Churn the sorbet: Pour the mixture into an ice cream machine and churn until it reaches a pale, soft sorbet consistency.
Freeze until serving: Transfer the churned sorbet into a container and freeze until needed for serving.
Alternative freezing without machine – method 1: Pour the prepared sorbet mixture into a container and freeze. Every 1-2 hours, stir vigorously with a fork or whisk to break up ice crystals until a smooth sorbet texture forms, then freeze completely.
Alternative freezing without machine – method 2 (ice cube method): Pour the mixture into ice cube trays and freeze. When frozen, blitz the cubes in a food processor until the texture resembles sorbet.

Notes

Use unwaxed lemons to ensure the peel infusion is safe and flavorful.
Removing the white pith is crucial to avoid bitterness in the sorbet.
The stirring method without an ice cream machine helps prevent ice crystallization and creates a smoother texture.
Cooling the syrup completely before mixing with juice ensures better texture and flavor preservation.
The ice cube method is a simple alternative if no ice cream machine is available.
The sorbet is best served chilled and can be stored in the freezer for up to 1 week.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Freezing
Cuisine: International