Go Back
Top-down view of a refreshing homemade lemon sorbet served in a clean white ceramic bowl. The pale yellow sorbet is neatly scooped and topped with thin lemon zest strips for a fresh, citrusy finish. Placed on a simple white marble countertop, this photo showcases the smooth frozen texture and elegant presentation of the final dessert.

Lemon Sorbet Recipe

A refreshing, zesty lemon sorbet made with simple ingredients. Perfect for summer, this light and tangy treat is low in sugar, ultra-cooling, and totally satisfying—ideal as dessert or a palate cleanser.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Chill time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 114
Ingredients Equipment Method

Ingredients
  

  • 1 lemon's peel finely diced
  • 1 cup water
  • ½ cup sugar
  • ½ cup lemon juice
  • ½ cup carbonated mineral water
  • 6 strips of lemon zest for garnish

Equipment

  • Saucepan
  • Mixing bowl
  • Fine mesh strainer (optional)
  • Zester or microplane
  • Citrus juicer
  • Blender or food processor (optional for smoother texture)
  • Freezer-safe container
  • Spoon or ice cream scoop

Method
 

  1. In a saucepan, combine water, sugar, and diced lemon peel. Bring to a simmer until sugar fully dissolves.
    A stainless steel saucepan is shown from a top-down angle, placed on a clean white marble countertop. Inside, water, granulated sugar, and finely diced lemon peel are being simmered until the sugar dissolves completely. The mix is starting to infuse with lemon flavor, creating the sweet and citrusy base for the lemon sorbet.
  2. Remove from heat and let it cool for about 15–20 minutes.
    The stainless steel saucepan now contains a lemon-infused syrup that has been removed from heat and allowed to cool for 15–20 minutes. The diced lemon peel floats gently in the pale yellow liquid, and the condensation has faded, indicating the syrup is ready for the next step in the lemon sorbet preparation.
  3. Stir in lemon juice and carbonated mineral water.
    A top-down view of a clear glass mixing bowl on a white marble countertop. The cooled lemon syrup from the saucepan has been poured in, and fresh lemon juice along with carbonated mineral water is being stirred in. The ingredients are blending to create a zesty, bubbly base mixture for the lemon sorbet.
  4. Strain the mixture if you prefer a smoother sorbet (optional).
    A fine mesh strainer is placed over a clear glass mixing bowl, and the lemon sorbet liquid is being carefully strained to remove lemon peel and other solids. This optional step helps achieve a smoother texture in the final frozen dessert. The clean setup on the white marble surface emphasizes clarity and simplicity.
  5. Pour into a freezer-safe container and freeze for 3–4 hours.
    A freezer-safe clear glass container is shown on a white marble countertop, filled with the lemon sorbet base. The liquid appears slightly frothy and is ready to be frozen for several hours. The scene is minimalistic, drawing attention to the pale yellow mixture that will soon transform into a refreshing frozen treat.
  6. Stir or blend halfway through freezing to prevent ice crystals.
  7. Once set, scoop into bowls or glasses.
  8. Garnish with lemon zest strips and serve immediately.
    A stainless steel ice cream scoop is lifting pale yellow lemon sorbet from a glass container, and placing it into a simple white ceramic bowl. The frozen sorbet is garnished with delicate lemon zest strips, making it visually refreshing and vibrant. The entire scene is styled on a clean white marble countertop.