Delicious and easy, this Italian lemon sorbet recipe is made in an ice cream maker, using just 3 ingredients. This frozen sorbet recipe will be one of your new favorite things on a hot summer day.
Lemon sorbet or sorbetto di limone is a dairy free version of gelato. It's the perfect summer dessert with the best creamy consistency. It can also be served as a palate cleanser for a dinner party or special occasion dinner. You can also use this easy lemon sorbet in a refreshing sgroppino cocktail.
This simple recipe is a great alternative to traditional ice cream. Not only is it quick to put together, but it’s great for those with dietary restrictions since it’s both gluten free and dairy free.
You are definitely going to want to serve this homemade lemon sorbet at your next Summer party. It would be perfect with Italian steaks on the grill, or chicken caprese with pesto, summer panzanella salad, and pink vodka lemonade!
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🍋 Ingredient notes
- Lemons - Freshly squeezed lemon juice is recommended instead of bottled lemon juice for the best flavor. You will need about 10-12 lemons for the juice and about 3-4 of them for the zest.
- Simple Syrup - Granulated white sugar, water and lemon zest is all you need to make the lemon simple syrup. This both sweetens and flavors the lemon sorbet. Heating the sugar with the water dissolves it so you get the best flavor and texture to your sorbet. Be careful about changing the quantity of the sugar too much. The ratio is very important to make smooth and creamy lemon sorbet. Too much sugar can make the sorbet slushy and too little sugar can make it icy.
📋 Substitutions and variations
- 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 traditional lemon sorbet recipe will make a little more than 1 quart of sorbet. Depending on the size of your ice cream maker (affiliate link), this can be doubled or halved as needed.
- Toppings - You can add things like strawberry puree, fresh berries or a drizzle of sweetened condensed milk.
🔪 Step by step instructions
First, wash your lemons thoroughly and then zest about 3-4 of them so you have about 2 Tablespoons of zest. Add the zest along with the water and sugar to a medium sized pot on the stovetop.
Heat over medium low heat for about 5-7 minutes, stirring occasionally, until the sugar is dissolved.
While the simple syrup is heating, juice the lemons to get 2 cups of fresh lemon juice. Strain the juice into a large bowl or pourable container to remove any extra pulp or seeds that may be in it.
When the syrup is done, also strain it through a sieve into the lemon juice to remove excess zest. Mix the simple syrup and juice together and place in the refrigerator to chill for at least 2 hours.
Follow the manufacturer's instructions to churn the sorbet mixture in an ice cream maker. Serve the Italian lemon sorbet immediately or freeze it for a harder consistency.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- When zesting the lemons, try to just get just the lemon peel and not that white part or pith. The pith is very bitter and adding it to the simple syrup will negatively affect the end result.
- Strain both the lemon juice and the simple syrup to remove any pulp, seeds, or excess lemon zest. This will give you the best texture to your lemon sorbet.
- Use a large glass liquid measuring cup or another pourable container to chill your sorbet mixture. This makes it easy to pour into your ice cream maker.
- Let the sorbet mixture chill for at least 2 hours before processing it through the ice cream maker. Letting the mixture chill will prevent extra ice crystals from forming during churning for the best smooth consistency.
💭Frequently asked questions
Sorbet has a smoother texture than Italian ice due to the process in which it is made. Sorbet is a mixture of fruit juice or puree that is mixed with sugar syrup and then frozen. Italian ice, on the other hand, is made by blending ice with flavorings and sweeteners. Italian ice has a much more coarse texture to it but is also lighter and more airy.
⏲️ Make ahead and storage instructions
The sorbet liquid mixture can be made 1-2 days ahead of time and stored in an airtight container in the refrigerator. After churning, storing sorbet in an airtight container in the freezer is best. It should last about 1-2 months.
🍋 More lemon recipes
If you loved this Italian lemon sorbet recipe, check out these other lemon recipes that I know you will love too!
- Whipped Lemon Ricotta
- Lemon Chicken Orzo Soup
- Lemon Dutch Baby with Fresh Blueberries
- Lemon Chicken Piccata Recipe
๐ Recipe
Italian Lemon Sorbet Recipe
Video
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
- Combine the water, sugar, and lemon zest in a medium saucepan over medium low heat. Let cook, stirring occasionally, for 5-7 minutes until the sugar has dissolved.
- Strain the lemon simple syrup through a sieve (affiliate link) into a large bowl or pourable container (affiliate link). Strain the lemon juice into the bowl or container with the simple syrup.
- Stir to combine the juice and simple syrup together and chill in the refrigerator for at least 2 hours.
- After chilling, follow the manufacturer’s instructions to process the mixture through the ice cream maker (affiliate link).
- Serve immediately or freeze for a firmer texture.
Notes
- Try to just get the lemon peel and not that white part or pith because it is very bitter.
- Strain both the lemon juice and the simple syrup to remove any pulp, seeds, or excess lemon zest for the best texture.
- Use a large glass liquid measuring cup or another pourable container to chill your sorbet mixture so it is easily poured into the ice cream maker.
- Letting the mixture chill for at least 2 hours will prevent extra ice crystals from forming during churning for the best smooth consistency.
Substitutions and Variations
- 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 a little bit more than 1 quart of sorbet. Depending on the size of the ice cream maker, this can be doubled or halved as needed.
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