Lemon Sorbet Recipe: How to Make Lemon Sorbet

Lemon sorbet is an icy treat made from fresh lemon zest and juice, sugar, and mint. Sorbet can be gluten-free, dairy-free, and even vegan, depending on the specific type or flavor. Lemon sorbet can be very tart, but at its best, it tastes like frozen, refreshing lemonade.

Comprised of a handful of ingredients—typically four at most—sorbet is a straightforward recipe, and the bulk of the work is just in the freezing time. Making sorbet is simple: Cook sugar and water together until the sugar dissolves, cool the mixture before adding flavorings or mix-ins, then freeze.

Sorbet sometimes gets confused for sherbet, since they are similar types of frozen treats. The main difference between the desserts is that sorbet is purely dairy-free, whereas sherbet often includes some dairy. (Learn more about water-based ice cream.)

No, an ice cream maker is not always necessary to make sorbet, although it does make the process easier. If you don’t have a machine on hand, spread the sorbet mixture onto a sheet tray, freeze it until solid, and then blend it in a food processor. You can continue to freeze and blend the mixture until you’ve reached the desired consistency.

Alternatively, make a granita-style “sorbet” by simply freezing the base until solid and then scraping the mixture with the tines of a fork.

A little goes a long way when it comes time to serve your lemon sorbet. To serve lemon sorbet as a palate cleanser between courses, give each guest a small scoop. Here’s what else to know:

1. 1. Strain with a fine-mesh strainer. Seeds and bits of rind or pith can add an acrid, unappetizing note to your sorbet. Use a fine-mesh strainer when juicing the lemons to avoid this issue.
2. 2. Make your sorbet even smoother. To achieve a super-smooth sorbet without a machine, incorporate some alcohol such as limoncello, rum, or vodka. Ice crystals won’t form if there is alcohol present, resulting in a creamier, smoother texture with a softer, more palatable mouthfeel than sorbet made without alcohol. (Make homemade lemon-flavored alcohol with this easy limoncello recipe.) Make your lemon sorbet with stiffly whipped egg whites for an alcohol-free version.
3. 3. Include other flavors or mix-ins. One superb addition would be fresh mint, which would make for a refreshing lemon-mint sorbet. To amplify the lemon flavor, use a combination of lemon juice, lemon zest, and lemon extract or oil.
4. 4. Use other lemons. Try swapping in Meyer lemons if you find regular lemon sorbet too harsh. A Meyer lemon is a cross between a lemon and a mandarin orange, giving it a sweeter, less tart flavor, perfect for lemon desserts.
5. 5. Store properly. Homemade sorbet will keep in an airtight container in the freezer for about a month. To prevent freezer burn, use a container that just fits the sorbet—freezer burn results from exposure to air.