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Lemon Sorbet Recipe
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Lemon Sorbet Recipe

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4.5 2 3
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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

Ingredients

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

Nutritional Facts

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

Directions

  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.


Reviews for Lemon Sorbet

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
justcallmescout
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!"

MY REVIEW
gem74
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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