Lemon sorbet
Cool and refreshing, our easy lemon sorbet recipe is the ultimate way to brighten up a hot day. It is light, tart, and melts on the tongue like a citrusy cloud. A glossy meringue swirled into the sorbet gives it an airy texture, while candied lemon peel on top makes for a sweet, stunning garnish. Scoop it up, top it with lemon balm, and enjoy the fresh taste!
Ingredients
Lemon sorbet
|
Water
|
300 ml |
|---|---|
|
Sugar
|
150 g |
|
Freshly squeezed lemon juice (from 4–5 lemons)
|
250 ml |
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Egg whites
|
3 tbsp |
|
Sugar
|
3 tbsp |
Candied lemon peel
|
Large lemon
|
1 |
|---|---|
|
Sugar
|
85 g |
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Water
|
100 ml |
Garnish
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Lemon balm leaves
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|---|
Instructions
Lemon sorbet
Candied lemon peel
To serve
Recommended information
Serving suggestion
Choose the best lemons
Opt for fresh, ripe lemons that feel heavy for their size, which means they are full of juice. The skin should be smooth and firm, with no soft spots. Unsprayed lemons are a must since the peel is used for candied garnish. However, if you cannot get your hands on any, give them a good scrub under hot water before using.
Chill the lemon syrup
Let the lemon syrup cool completely before churning or freezing. A well-chilled syrup helps the sorbet set faster and creates a smoother texture. If you are short on time, pop it in the fridge or even the freezer for a quick cool-down before mixing it with the meringue.
FAQ: Questions about lemon sorbet
Before you grab your lemons, take a moment to check out the most common questions about the citrusy sorbet. We have all the answers ready for you below.
How to make lemon sorbet without an ice cream maker?
Freeze the sorbet mixture in a metal container, covered, for at least 6 hours, stirring 2–3 times during freezing. This keeps ice crystals small and the texture smooth. A little patience and a few stirs are all it takes to get great results without an ice cream maker.
What to serve with lemon sorbet?
Lemon sorbet is a treat on its own, but a little extra never hurts. Candied lemon peel makes a sweet, zesty topping that doubles down on the citrus. Fresh berries or a drizzle of fruit coulis bring a fruity twist, while a crisp biscuit or a slice of light sponge cake adds texture. It is even great as a palate cleanser between courses.
How long can I store lemon sorbet in the freezer?
Lemon sorbet keeps well in the freezer for up to a month. Store it in an airtight container to prevent ice crystals from forming and to keep the flavour fresh. If it becomes too firm, let it sit at room temperature for a few minutes before scooping.
Nutritional values
Nutritional value, per
1248 Kcal
| Fibre | 7.4 gram fibers |
| Protein | 7.4 gram |
| Carbohydrates | 297.6 gram |
| Fat | 1 gram |
Other recipes
Zesty and refreshing lemon sorbet
When life gives you lemons, make a lemon sorbet! Only a few simple steps and some patience while it freezes stand between you and this refreshing citrusy delight. The flavour lands right in that sweet spot between tart and sweet, enough to satisfy your sweet tooth. Light and uplifting, it has a zesty kick that keeps every scoop lively and invigorating.
Egg white for a wonderfully smooth texture
Inspired by the classic Swiss meringue, whisked egg whites create a light, airy texture that makes each scoop extremely smooth and scoopable. Whisked with sugar until thick and glossy, they have a subtle sweetness while helping the sorbet freeze without becoming too hard. The result is a sorbet that feels soft straight from the freezer, with a delicate melt-in-the-mouth consistency.
Enjoy with candied lemon peel and lemon balm leaves
This sorbet does not hold back on the lemon. Candied lemon peel introduces a sweet, chewy contrast to the smooth sorbet, adding a visually striking element. Its caramelised citrus flavour sweetens the tart taste, while lemon balm leaves offer a fresh, slightly minty aroma. Add them right before serving the sorbet to give it a stunning finishing touch.
A light and simple summer treat
A scoop of our lemon sorbet is the perfect way to cool you down on hot summer days. This treat feels effortless, light, and refreshing all at once, and you can serve it in multiple ways. Enjoy it in a crunchy ice cream cone, or serve it as an elegant dessert with some berries.
You can also make it into lemonade for an evening barbecue or bring it along for a picnic in the park by mixing it with sparkling water. The bubbles make it light and fizzy, making the sorbet a drink great for sipping in the sun.
For more summer treats, try our sweet strawberry mousse, creamy stracciatella ice cream, or chilled mango lassi.
Switch things up
Here are some ideas to shake things up and experiment with the lemon sorbet. A splash of orange juice softens the tartness with a natural sweetness, while lime juice dials up the sharpness for a more intense citrus kick. If you want a subtle floral note, a bit of homemade elderflower cordial brings a light, honeyed sweetness.
For something with a little more edge, fresh ginger keeps things sharp and warm, leaving a lingering heat. Basil brings in an unexpected twist, slightly peppery and herbal, working surprisingly well with the boldness of the lemon. Finely chopped mint leaves offer a pleasant cooling freshness, making the sorbet even more refreshing.
