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Lemon Sorbet

 Lemon Sorbet
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.
6 ServingsPrep: 15 min. + cooling Process: 20 min. + freezing


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


  • 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.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.