Lemon Sorbet Recipe
Lemon Sorbet Recipe photo by Taste of Home
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Lemon Sorbet Recipe

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Whether you serve it in chilled bowls or scooped into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. —Goldene Petersen, Brigham City, Utah
TOTAL TIME: Prep: 15 min. + cooling Process: 20 min. + freezing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + cooling Process: 20 min. + freezing
MAKES: 6 servings


  • 1 cup sugar
  • 1 cup water
  • 3 tablespoons grated lemon peel
  • 3/4 cup lemon juice

Nutritional Facts

1/3 cup: 138 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 36g carbohydrate (33g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2 starch.


  1. Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely.
  2. Stir in lemon peel and juice. Freeze according to manufacturer's directions.
  3. Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. Yield: about 2 cups.
Originally published as Lemon Sorbet in Light & Tasty April/May 2007, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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justcallmescout User ID: 8908009 252322
Reviewed Aug. 7, 2016

"For my Cuisinart freezer, I doubled the recipe but should NOT have doubled the sugar. I'd cut back by at least 25%. Otherwise, perfectly refreshing. Right out the Cuisanart, add Lemoncello for an excellent adult slushie!"

gem74 User ID: 5893498 206518
Reviewed Mar. 22, 2011

"This was really good, tart yet sweet, I added lime juice with lemon and added less sugar I will be making this again the hubby loved it."

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