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Lemon Sorbet Recipe
Lemon Sorbet Recipe photo by Taste of Home

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,” says Goldene Petersen of 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
  • 3/4 cup lemon juice
  • 3 tablespoons grated lemon peel

Nutritional Facts

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


  1. In a small saucepan over medium heat, cook and stir sugar and water until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; cool to room temperature.
  2. Stir in lemon juice and lemon peel. Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a freezer container; freeze for at least 4 hours before serving. Yield: 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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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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