Lemon Sorbet

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If you're looking for a light summer treat, try this easy lemon sorbet. It only takes a few ingredients and is so refreshing! Serve it in lemon halves for a beautiful presentation!
A black bowl with lemon sorbet and spoon in it on a yellow placemat.

My favorite flavor is lemon. Lemon bars, lemon pasta, lemon meringue pie, you name it. When it comes to skittles, only give me the lemon. Same with Mike and Ikes. Don’t mess around and give me the purples and reds that everyone else likes so much. I only want lemon.

I’ve always been like that. Lemon yellow is also my favorite color. Coincidence? Probably not. Yellow is just such a happy color. And lemony desserts are also just so happy. This lemon sorbet is no exception. It’s a little sweet, a little tangy, and oh so perfect for hot summer days. I served the sorbet in cute lemon cups.

All I did was cut the lemon in half and when I was done squeezing out the juice I cut out the insides so they were tiny bowls. I had two lemon cups ready to eat for my friends when they arrived at my apartment last night and they squealed when they saw them.

We all agreed that there was a perfect amount of sugar in the sorbet so I recommend using the full amount rather than trying to cut down on the sugar. Unless you feel like perfecting your pucker face. You know the one where your eyes are squinted shut, pursed lips, and a scrunchy nose?  If so, all the power to you!

Looking for more ice cream recipes? Try these!

Lemon halves stuffed with lemon sorbet.

Lemon Sorbet

If you're looking for a light summer treat, try this easy lemon sorbet. It only takes a few ingredients and is so refreshing! Serve it in lemon halves for a beautiful presentation!
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Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 171kcal
Author: Megan

Ingredients

  • 2 1/2 cups water (divided)
  • 1 1/4 cup sugar
  • 2 tablespoons lemon zest (from 2 lemons)
  • 1 cup lemon juice (from about 6 lemons)

Instructions

  • In a medium saucepan, combine 1/2 cup of water with the sugar.
  • Add the zest of 2 lemons directly into the mixture.
  • Heat, stirring frequently, until the sugar dissolves into the simple syrup.
  • Remove from the heat and add the remaining 2 cups of water.
  • Chill thoroughly in the refrigerator.
  • Then, add in the lemon juice into the cold simple syrup.
  • Freeze mixture in ice cream maker according to the machine's instructions (mine takes about 25-30 minutes).
  • Transfer in an airtight container and freeze until ready to serve.

Nutrition

Calories: 171kcal | Carbohydrates: 44g | Sodium: 6mg | Potassium: 41mg | Sugar: 42g | Vitamin C: 18.3mg | Calcium: 8mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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6 Comments

  1. mmm lemon drops, lemon chills and lemon bars!

    these look perfect for summer- It is already over 100 in Dallas, so these would be a perfect poolside treat

  2. You are in college and have an ice cream maker? I was lucky to have a frypan! Actually I was lucky to know how to use it. I didn’t start to really cook until after I was married.

  3. This sounds so healthy AND delicious. For some reason, this post didn’t show up on my dashboard 🙁 Glad I stopped by to check it out, though!

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