This zingy lemon sorbet recipe is dairy-free and made without corn syrup. You can use basic ingredients to make a classic lemon sorbet or make a lavender version for an interesting and delicious floral twist. Either way, it’s equally refreshing!
Why We Love Lemon Sorbet
Frozen treats are essential when we’re spending long days in the garden, and while I love homemade ice cream, it takes some willpower to engineer an ice cream base and put the ice cream maker to work.
Sorbets are a more sugary treat than ice cream, but they’re easy to whip up and a true crowd-pleaser on a hot summer day here on the homestead.
Much like Haymaker’s punch, this sorbet is especially helpful since it includes electrolytes and vitamin C from lemon juice. I’m not going to jump to calling this treat healthy, but it’s about as close as you can get!
What Is Lemon Sorbet
Lemon sorbet is a cool dessert using lemon juice, sugar, and water, and frozen to a smooth, icy texture. Unlike ice cream, it doesn’t have cream, making it a lighter choice for dessert.
The origin of sorbet is debated whether it was developed by the Persians, Chinese, or Italians. However, the Italians are credited for using sorbet to serve as a palate cleanser between meals. The French later adopted it and added their own twist, including lemon and lime flavors.
Today, lemon sorbet is loved around the world for its tangy taste.
The Homestead Kitchen
This recipe for lemon sorbet was featured in issue No. 33 of the Homestead Kitchen magazine. If you are ready to master your homestead kitchen, this affordable magazine was curated with you in mind.
It’s packed full of cream-of-the-crop homesteading information, including recipes, DIY instructions, inspirational stories, homesteading hacks, book reviews, gardening tips, kids’ projects and more. We can’t wait to share it with you!
If you want to spend less time striving in the kitchen and more time enjoying it, then subscribe today to have your physical monthly copy delivered right to your mailbox.
How to Make Lemon Sorbet
Supplies Needed
- Saucepan – You will need a medium saucepan with a lid to make the simple syrup and infuse it with the lavender.
- Sieve – If you are infusing the simple syrup with lavender, you will need a fine mesh sieve or cheesecloth to strain the lavender buds.
- Citrus Zester – If you don’t have a citrus zester, you can use the small holes on a cheese grater meant for grating hard cheeses.
- Freezer Safe Container – Choosing a shallow container will allow the sorbet to freeze faster. Make sure your container has an airtight seal so that the sorbet does not absorb any odors from your freezer.
- Fork – Stirring the sorbet with a fork rather than a spoon will prevent large ice crystals from forming and create more air pockets, resulting in a smoother texture.
Ingredients Needed
- Granulated Sugar – Do not substitute honey, maple syrup, corn syrup, or another liquid sweetener.
- Water – For best results, use filtered water. Chlorinated water will affect the flavor of your sorbet.
- Fresh Lavender Buds – If you don’t have fresh lavender, you can substitute 3 Tablespoons dried.
- Lemon Juice – For best results, use freshly squeezed lemon juice.
- Lemon Zest – Remember to wash your lemons before zesting.
Step-by-Step Instructions
- In a medium saucepan, heat the water and sugar on medium-high heat until the sugar dissolves. Remove the saucepan from the heat and add the dried lavender.
- Cover the pan and leave it to cool completely (anywhere from 30 minutes to an hour).
- Pour the syrup through a mesh sieve or cheesecloth to remove the lavender. Then, stir the lemon zest and juice into the syrup.
- Pour the sorbet mixture into a freezer-safe container and freeze for one hour.
- Remove the sorbet from the freezer and, using a fork, stir the mixture in broad circles to distribute the flavors and add air.
- Freeze the sorbet for an additional 2 hours minimum before serving. To increase the ease of scooping, stir every hour until frozen well enough to scoop.
Did you try this lemon sorbet recipe? If so, please leave a star⭐rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
FAQ
Lemon sorbet is a cool dessert using lemon juice, water, and sugar. Its origins are unclear, but the French made it famous with their own flavors, including lime.
To make lemon sorbet, you need fresh lemons, sugar, and water. The quality and mix of these ingredients affect its taste and texture.
Stopping big ice crystals from forming is key to a creamy texture when making sorbet. This tutorial will show you how.
Adding chopped fresh fruits like strawberries or raspberries can make lemon sorbet more interesting. You can also try other citrus flavors, like lime or orange.
Lemon sorbet has been a palate cleanser for centuries. The acidity from just a small scoop can reset your palate, preparing it for the next course.
Serve lemon sorbet in chilled glasses or in a lemon half. For a fancy touch, add garnishes like lemon zest, mint, or honey.
Other Posts You May Enjoy
- Vanilla Ice Cream Recipe
- Preserved Lemons (Easy Fermented Lemons)
- Lemon Reduction Sauce With Roasted Chicken
- How to Make Caramel Apples
- Chocolate Covered Coconut Truffles
Lemon Sorbet Recipe
Equipment
- Saucepan
- Sieve or cheesecloth
- Citrus Zester
- Citrus Juicer
- Freezer-Safe Container with Lid
- Fork
Ingredients
- 2 Cups Granulated Sugar
- 6 Cups Filtered Water
- 1 Cup Fresh Lavender Buds or substitute 3 Tablespoons Dried Lavender
- 2 Cups Lemon Juice
- Lemon Zest From 2 Lemons
Instructions
- In a medium saucepan, heat the water and sugar on medium-high heat until the sugar dissolves. Remove the saucepan from the heat and add the lavender.
- Cover the pan and leave it to cool completely (anywhere from 30 minutes to an hour).
- Pour the syrup through a mesh sieve or cheesecloth to remove the lavender. Then, stir the lemon zest and juice into the syrup.
- Pour the sorbet mixture into a freezer-safe container and freeze for one hour.
- Remove the sorbet from the freezer and, using a fork, stir the mixture in broad circles to distribute the flavors and add air.
- Freeze the sorbet for an additional 2 hours minimum before serving. To increase the ease of scooping, stir every hour until frozen well enough to scoop.
Notes
- Serve lemon sorbet in chilled glasses or in a lemon half. For a fancy touch, add garnishes like curls of lemon zest, mint, or honey.
