3-Ingredient Refreshing Lemon Sorbet

3-Ingredient Refreshing Lemon Sorbet

Tangy lemon sorbet churned smooth from just sugar, water, and fresh juice.

Total 6 hr Makes 6 servings Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

A simple syrup base infused with lemon zest cools and blends with fresh juice before churning into a bright, icy dessert. It suits hot afternoons or as a palate cleanser between courses, and needs just three pantry staples to pull together.

Ingredients

  • 1 1/2 cups granulated sugar
  • 2 cups water
  • 1 1/2 cups fresh lemon juice, plus zest of 2 lemons

Method

  1. In a saucepan, combine the sugar, water, and lemon zest. Warm over medium heat, stirring, until the sugar fully dissolves.

  2. Remove the syrup from heat and let it cool to room temperature.

  3. Strain out the zest, then stir the fresh lemon juice into the cooled syrup.

  4. Cover and chill the mixture in the refrigerator until cold, at least 3 hours.

  5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, slushy consistency.

  6. Transfer the sorbet to an airtight container and freeze until firm.

Rate this recipe

★ 3.3 (1)

3-Ingredient Refreshing Lemon Sorbet

A simple syrup base infused with lemon zest cools and blends with fresh juice before churning into a bright, icy dessert. It suits hot afternoons or as a palate cleanser between courses, and needs just three pantry staples to pull together.

6 hr 6 servings 165 cal

Ingredients

  • 1 1/2 cups granulated sugar
  • 2 cups water
  • 1 1/2 cups fresh lemon juice, plus zest of 2 lemons

Method

  1. 1

    In a saucepan, combine the sugar, water, and lemon zest. Warm over medium heat, stirring, until the sugar fully dissolves.

  2. 2

    Remove the syrup from heat and let it cool to room temperature.

  3. 3

    Strain out the zest, then stir the fresh lemon juice into the cooled syrup.

  4. 4

    Cover and chill the mixture in the refrigerator until cold, at least 3 hours.

  5. 5

    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, slushy consistency.

  6. 6

    Transfer the sorbet to an airtight container and freeze until firm.