Lemon Sorbet
Servings: 10 Servings
Ingredients
- 2 cups water
- 2 ½ cups granulated sugar
- 2 tablespoons lemon peel
- 2 cups fresh lemon juice about 6-8 large lemons
Instructions
- You'll need an ice cream maker for this recipe. It should be prepared ahead of time according to the manufacturer's directions.
- In a small saucepan over medium heat, whisk together the water and sugar. Heat for 5-7 minutes until the sugar fully dissolves.2 cups water, 2 ½ cups granulated sugar
- Stir in the lemon peel, and remove from heat. Let the mixture steep for 10-15 minutes.2 tablespoons lemon peel
- Pour the mixture through a mesh sieve to remove the peel. Then stir in the lemon juice.2 cups fresh lemon juice
- Cover and chill for 3-4 hours or until very cold.
- Pour the chilled mixture into the prepared ice cream maker, and use the sorbet function if available. If not, churn the mixture until it resembles soft serve.
- Transfer the sorbet to a freezer-safe container, and freeze for at least 4-6 hours to set.
How to Store Leftovers
- Store leftover lemon sorbet in a freezer-safe container covered by plastic wrap and tight fitting lid. It will stay good for about a month.
Notes
-
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of .5 cup of sorbet. Actual calories will vary.
- This recipe makes roughly 5 cups.
- Chill the syrup for several hours. It needs to be really cold in order to freeze properly.
- Don't forget to freeze the ice cream maker bowl well in advance if that's required for your machine.
- Use less sugar for a more tart sorbet.
Nutrition Facts
Lemon Sorbet
Serving Size
0.5 cup
Amount per Serving
Calories
204
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.02
g
0
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.003
g
Sodium
3
mg
0
%
Potassium
53
mg
2
%
Carbohydrates
53
g
18
%
Fiber
0.3
g
1
%
Sugar
51
g
57
%
Protein
0.2
g
0
%
Vitamin A
4
IU
0
%
Vitamin C
20
mg
24
%
Calcium
6
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
