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Light & Lemony Sorbet

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
    3 cups


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


  • 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.
  • Stir in lemon juice. Refrigerate, covered, several hours or overnight.
  • In a small bowl, beat egg white until foamy; add to cold syrup. Stir in lemon zest and, if desired, vodka. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions.
  • Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts
1/3 cup: 177 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 46g carbohydrate (44g sugars, 0 fiber), 1g protein.

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