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Delicious and easy, this Italian Lemon Sorbet recipe is made in an ice cream maker using just 3 ingredients-no corn syrup required. Citrusy and refreshing, this frozen dessert is smooth and tangy, perfect for summer entertaining or a simple after-dinner treat. It's dairy-free, fuss-free, and a favorite on hot days!
I love serving Lemon Sorbet as a frozen dessert, like my Homemade Black Cherry Ice Cream. However, it can also be used as a palate cleanser for a dinner party or special occasion meal.
I think it's the perfect summer treat, just like my Lemon Ricotta Cake, No Churn Black Cherry Ice Cream, or Italian Blueberry Crostata!
For an epic menu for a Summer get-together, serve Italian Roasted Salmon, Grilled Italian Steaks, or Grilled Lemon and Herb Chicken Skewers, with the sorbet at the end!
You can also use this easy lemon sorbet in a refreshing Sgroppino Cocktail. They are so easy to whip up in the blender!
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Ingredient Notes
- Lemons - When I tested this recipe with freshly squeezed lemon and bottled lemon juice, fresh juice gave the sorbet the best light and clean citrus flavor. You will need about 10-12 lemons for the juice and about 3-4 of them for the zest. You can definitely use bottled juice if needed; it tastes delicious, but the flavor isn't as punchy.
- Simple Syrup - Granulated white sugar, water, and lemon zest are all you need to make the lemon simple syrup. This both sweetens and flavors the lemon sorbet. Heating the sugar to dissolve it makes the flavor stand out without ruining the texture of your sorbet. Be careful about changing the quantity of the sugar. The ratio is very important for smooth and creamy lemon sorbet. Too much sugar can make the sorbet slushy, and too little can make it icy!
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide-perfect if you're new to making pasta from scratch.
Recipe Variations to Try
- Herbs - Add chopped fresh basil or mint to the lemon simple syrup.
- Alcohol - Adding alcohol, like limoncello liqueur or vodka, will lower the freezing point of the sorbet. Small amounts, only 1-2 ounces, can be added before it starts to affect the final results. If you want to add more before churning it, just know that the end result will be a softer consistency.
- Toppings - Add fresh strawberry puree, berries, or a drizzle of sweetened condensed milk!
- Quantity - This recipe yields about 1 quart of sorbet. Depending on the capacity of your ice cream machine, you can adjust the recipe as needed.
❤️ Ice Cream Machine
Using an ice cream machine is key to creating the smooth consistency. It incorporates air while also preventing large ice crystals from forming.
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How to Make Italian Lemon Sorbet in an Ice Cream Maker
Make the Simple Syrup - Whisk the water, sugar, and lemon zest in a medium saucepan over medium-low heat, and cook until the sugar has dissolved. Make sure to stir it occasionally so it doesn't burn.
Strain and Combine - Strain BOTH the lemon simple syrup into a container, then add the strained lemon juice and stir to combine. Trust me, it helps make a smoother sorbet!
Chill the Mixture - Stir everything together, then refrigerate it for at least 2 hours.
Churn and Serve - Follow the manufacturer's instructions to churn and process the sorbet mixture through an ice cream maker. At this point you can either eat it as is, or if you like a firmer texture, pop it back in the freezer for a bit.
Amanda's Expert Tips
- Zest only the yellow peel-avoid the bitter white pith.
- Strain BOTH the syrup and juice to remove pulp, seeds, and zest for the smoothest texture.
- Chill the mixture thoroughly before churning to reduce ice crystals.
- Use a pourable container to make transferring to the ice cream maker easier.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Make Ahead and Storage Tips
- The sorbet base can be made 1-2 days ahead and chilled.
- After churning, freeze in an airtight container for 1-2 months.
- For best texture, allow the sorbet to soften slightly before scooping.
- I love freezing sorbet in these silicone ½ cup portion trays!
More Fresh Lemon Recipes
Love this lemon sorbet? Try one of these citrusy favorites next:
- Whipped Lemon Ricotta - Served with grilled bread, this easy appetizer is perfect for Summertime snacking!
- Lemon Chicken Orzo Soup - Made all in one pot and perfect for any time of year!
- Lemon Dutch Baby with Fresh Blueberries - Filled with all of the best Spring and Summertime flavors and a must for Sunday brunch!
- Lemon Chicken Piccata Recipe - An Italian classic that can be whipped up in no time.
Recipe
Italian Lemon Sorbet
Video
Equipment
Ingredients
- 2 cups water
- 2 cups granulated sugar
- 2 Tablespoons lemon zest, approximately 3-4 lemons
- 2 cups fresh lemon juice, approximately 10-12 lemons
Instructions
- Heat the water, sugar, and lemon zest in a medium saucepan over medium-low heat. Simmer for 5-7 minutes, stirring occasionally, until the sugar has dissolved.
- Strain the lemon simple syrup and the lemon juice into a container and mix to combine. Refrigerator for at least 2 hours.
- FFollow the manufacturer's instructions to process the mixture through the ice cream maker, then serve immediately or freeze for a firmer texture.
Notes
- Herbs - Add chopped fresh basil or mint when making the lemon simple syrup.
- Alcohol - The addition of alcohol will lower the freezing point of the sorbet. About 1-2 ounces can be added before it will start to affect the final results. More can be added to the mixture before churning it, however, the end result will be softer.
- Quantity - This recipe makes approximately 1 quart of sorbet. Depending on the size of the ice cream maker, this can be doubled or halved as needed.
- Storage - Keep in an airtight container in the freezer for1-2 months.
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