Lemon Sorbet Recipe
This creamy 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 twist. Either way, it’s equally delicious!
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Servings: 6 servings
Calories: 275kcal
Cost: varies
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.
Nutrition
Serving: 1cup | Calories: 275kcal | Carbohydrates: 72g | Protein: 0.3g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 13mg | Potassium: 85mg | Fiber: 0.2g | Sugar: 69g | Vitamin A: 5IU | Vitamin C: 31mg | Calcium: 13mg | Iron: 0.1mg
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