Sorbet is a deliciously simple blend of sweetened, frozen fruit. Made from a sugar water base with lemon juice and grated lemon zest, this lemon sorbet has an irresistibly light and creamy texture, without the heaviness of dairy-based sweet treats. Zesty, sweet and tart, this lemon sorbet is a refreshing summer treat you’ll want to make on repeat.
Our lemon sorbet mixture can be prepared in 15 minutes, plus freezing and cooling time, making this easy prep-ahead treat a busy cook’s best friend. And if you’re craving another fruity flavor, we’ve got you. It’s surprisingly easy to make sorbet at home with almost any fruit.
Lemon Sorbet Ingredients  
- Sugar: The creamy, scoopable texture of sorbet comes from sugar, which not only sweetens this treat, but also keeps it from becoming too icy.
- Water: You’ll need water to dilute the fruit puree, but only a small amount. Unlike other popular fruits used for making sorbets (think berries and stone fruits like peaches), lemons contain far less pectin, a natural thickener, and will ensure your fruit puree yields the desired sorbet consistency.
- Grated lemon zest: Lemon zest adds a burst of citrusy flavor to each taste of your sorbet.
- Lemon juice: Sorbet is best when the fruit’s flavors shine the brightest. Lemon juice balances out the added sugar, for a taste that is neither too sweet nor too tart.
- Cookie cups, lemon wedges and additional lemon zest: These optional serving elements will take your sorbet up a notch. Top your lemon sorbet with flecks of lemon zest for a festive finishing touch.
Directions
Step 1: Make the simple syrup
Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer, uncovered, for two minutes. Cool completely.
Editor’s Tip: For precise sugar measurements, consider buying a refractometer. This inexpensive kitchen gadget is useful when gauging how much sugar is already in your fruit puree (remember that this can vary, depending on fruit ripeness). For reference, the ideal sugar concentration of sorbet is between 20% and 30%.
Step 2: Add puree to the ice cream maker
Stir in lemon zest and juice until the puree mixture is uniform, with the consistency of a smoothie. Fill the container cylinder of your ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions.
Step 3: Freeze and serve
Transfer sorbet to a freezer container, leaving room at the top for it to expand slightly. Freeze for four hours. Serve in cookie cups with lemon wedges, and top with additional lemon zest, if desired.
Editor’s Tip: If your ice cream maker has room, place your freezer-safe container in the canister before adding the fruit puree. This will save you a step of having to transfer the sorbet directly from the ice cream maker, and it will prevent the sorbet from melting.
Lemon Sorbet Variations
- Spike your sorbet: Add a small splash of vodka or limoncello liqueur to the simple syrup, or drizzle a scant amount of liqueur onto the sorbet before serving. Top with fresh mint.
- Add a berry twist: Lemons and blueberries are a dreamy fruit duo. Bring out the best flavors of each with this double fruit puree.
- Go all in on citrus: Speaking of spectacular fruit combos, lemon and lime together are hard to beat. These flavors are both infused in the simple syrup and evident in every colorful bite, with flecks of bright yellow and green fruit rind throughout. The result is as pretty to look at as it is pleasing to eat. Truly one of summer’s most refreshing treats.
How to Store Lemon Sorbet
To keep your lemon sorbet as long as possible (and free of freezer burn), select a freezer-safe container with an airtight lid, and seal the container with a layer of wax paper. Homemade lemon sorbet can be frozen for up to three weeks.
Lemon Sorbet Tips
What is the secret to good sorbet?
This is why the sugar concentration matters so much (and why that refractometer might be worth it). The fruit puree base should have a sugar concentration between 20% and 30%. Less, and the result will be too tart; more, and it will be too sweet.
Before you even add the sugar, be sure you’re starting out with the freshest, most ripe fruit you can find. This can make the difference between a so-so result and sorbet worthy of seconds. Check out this primer on how to pick the best berries—it will help you discern between many other fruits too. (Psst: Note that Meyer lemons are naturally sweeter than regular lemons; if you’re using Meyer lemons, use added sweetener accordingly.)
How do I stop sorbet from crystallizing?
Sorbet is best enjoyed the day it’s made, and it won’t form ice crystals that fast. If you plan to have leftovers or are making a bigger batch, however, it makes sense to add a splash of alcohol as a stabilizer. Using a neutral alcohol like vodka will give you the benefit of creamy texture without altering the taste.
Why is my lemon sorbet not freezing?
While you need enough sugar to give the sorbet its texture, too much can prevent it from freezing, instead giving you a slushy fruit soup. You can try to thicken it by adding more fruit puree and re-freezing.
