Light & Lemony Sorbet Recipe

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Whether you offer it as a dessert or as a palate cleanser between courses, this sweet-tart sorbet will hit the spot. I recommend letting it freeze for a day in the freezer before eating. —Gwen Pratesi, Smyrna, Georgia
TOTAL TIME: Prep: 15 min. + chilling. Process: 30 min. + freezing.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling. Process: 30 min. + freezing.
MAKES: 8 servings


  • 1-3/4 cups sugar
  • 2 cups water
  • 3/4 cup lemon juice
  • 2 tablespoons pasteurized egg white
  • 2 teaspoons grated lemon peel
  • 1 tablespoon vodka, optional

Nutritional Facts

1/3 cup: 177 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 46g carbohydrate (44g sugars, 0 fiber), 1g protein.


  1. In a small heavy saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Transfer to a large bowl; cool completely.
  2. Stir in lemon juice. Refrigerate, covered, several hours or overnight.
  3. In a small bowl, beat egg white until foamy; add to cold syrup. Stir in lemon peel and, if desired, vodka. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions.
  4. Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Yield: 3 cups.
Originally published as Light & Lemony Sorbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Sweet White Wine

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

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