Nothing captures the spirit of a French summer like a spoonful of lemon sorbet—cool, tart, and silky on the tongue. It’s like strolling through a Provence market with a breeze that whispers citrus and sunshine.
With a texture perfected by balancing sugar and acidity, this sorbet turns your freezer into a gelateria. The simplicity nods to Italian granita while the elegance is purely Parisian patisserie.
Think of it as the culinary equivalent of a warm day cooled by a sudden mist of lemon-laced rain.
Flavor Bomb Alert!
- I first made this during a heatwave in Nice—just lemon, sugar, and patience—and it’s been a freezer staple ever since. You’ll love how quickly it becomes a go-to refresher.
- It fits right into my summer rhythm: light meals, fresh herbs, and no-fuss cooking. A scoop after grilled chicken? Magic.
- I’ve swapped in Meyer lemons and even tried yuzu—each time, it’s a new passport stamp in flavor. Perfect if you like experimenting with citrus.
- Bonus: I noticed I snack less when this is around. It’s satisfying without weighing me down—hello, subtle weight loss perk!
Lemon Sorbet Recipe
This refreshing lemon sorbet is a tangy-sweet treat made from fresh lemon juice, sugar, and mineral water. Easy to make with or without an ice cream maker, it’s bright, zesty, and perfect for cooling down on hot days or cleansing the palate between courses.
Equipment
- Saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Citrus juicer
- Ice cream maker (or tall canister for alternative method)
- Pitcher or mixing bowl
- Fine-mesh strainer
Ingredients
- ½ cup carbonated mineral water
- 1 lemon's peel, finely diced
- 6 strips of lemon zest, for garnish
- 1 cup water
- ½ cup lemon juice
- ½ cup sugar
Instructions
- In a saucepan, combine diced lemon peel, 1 cup of water, and sugar.
- Bring the mixture to a boil, then reduce the heat to medium and let it simmer for 5 minutes.
- Remove it from the heat and allow it to cool completely.
- Once cooled, stir the lemon syrup along with the peel, fresh lemon juice, and mineral water in a pitcher or bowl until well combined.
- Pour this mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- If you don’t have an ice cream maker, pour the mixture into a tall canister and freeze for 1 ½ hours.
- Remove it and stir thoroughly with a whisk.
- Return it to the freezer and repeat stirring once every hour for about 4 hours.
- The more you stir, the lighter and airier the final sorbet will be.
- Serve garnished with a twist of lemon peel.
Notes
- Use sparkling mineral water for a slightly fizzy and refreshing twist.
- For a floral variation, infuse the syrup with a few sprigs of fresh mint or lavender.
- Strain the syrup before mixing if you prefer a smoother, pulp-free texture.
| Nutrition | Value |
| Calories | 71kcal |
| Carbohydrates | 19g |
Tips To Ease Your Job!
- Zest before you juice: It’s much easier to remove the peel or zest from lemons before juicing them—this saves time and mess.
- Use a funnel for pouring: When transferring the mixture to your canister or ice cream maker, use a funnel to avoid spills and sticky clean-up.
- Prep ingredients ahead: Juice and peel the lemons, measure the sugar and water, and have your equipment ready before starting to streamline the process.
- Chill your bowl or canister in advance: If using an ice cream maker, freeze the bowl 24 hours ahead to ensure the sorbet freezes properly and quickly.
