Lemon Sorbet

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Lemon, lime, grapefruit, orange - I'm a sucker for all things citrus. Right now in the summer heat, I am loving lemon, so I couldn't resist but add a Lemon Sorbet to my recipe box. 

The kids and I have spent a lot of time in the kitchen this summer coming up with ideas for popsicles and sorbets, and we all have favorites. Madeline loves our Mango Sorbet and Dole Whip Pop. Griffin is alllll about the Fudgesicle. I must say, up until this recipe, my favorite is a toss up between my childhood favorite Fudgesicle and my adult favorite Cold Brew Kahlua.  However, this Lemon Sorbet is light and fresh with the perfect balance of sweet and tart. It might have just won my palate over, and it's the perfect treat for a summer dessert. Or lunch. Or dinner. 

Let me know what you think! And, tell me... which of my summer frozen treats has been your favorite this summer?! 

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Lemon Sorbet

This is a light and fresh treat that combines both sweet and tart in the perfect proportions. Silky smooth, this sorbet is perfect for summer. Or lunch. Or dinner. 

INGREDIENTS

  • 1¼ cup honey
  • 1 cup water
  • 2 tablespoons lemon zest (about 4 lemons)
  • 1½ cup fresh lemon juice (about 6-7 lemons)
  • OPTIONAL: 1 tablespoon vodka (for texture)
  • NOTE: This recipe is fairly tart - which my family enjoys - but it may be a little too sour for other palates. Increase honey to 1½ cups if sweeter sorbet is preferred.

METHOD

  1. In a saucepan over medium heat, make a simple syrup using lemon zest, honey and water; combine well, stirring constantly. Bring to a boil, then simmer for 5 minutes. Set aside to cool.
  2. Combine cooled simply syrup and freshly squeezed lemon juice, then pour through a fine mesh strainer into a medium bowl.
  3. OPTIONAL: Add vodka - this will allow the sorbet to no freeze completely and maintain its soft, velvety texture.
  4. If using an ice cream maker, place stained sorbet mixture into the refrigerator for about 2 hours or until completely cool. Churn according to manufacturer's instructions.
  5. In not using ice cream maker, place mixture in a freezer in a shallow dish and scrape with a fork every hour until frozen.
  6. Once frozen, serve as desired.

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