Lemon Sorbet

There is nothing more refreshing! Try this finely tuned recipe -- best ever!

I had a lot of lemons and decided a lemon sorbet was just the thing. But I wanted the perfect sorbet, so I kept tweaking the recipe. This is the result!

Lemon Sherbet, Fruit Sorbet

Lemon Sorbet

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Sorbet, or sherbet, is a frozen dessert usually made without dairy products.

Lemon Sorbet

What to do with a tree full of Meyer lemons? Try this lemon sorbet.

I like to tinker with a recipe, seeking perfection. Sometimes, it takes months. This one snapped into place on just the second try! I really like the result. A shot of vodka prevents ice crystals so even after a few weeks in the freezer, it's smooth and not all icey. It's very lemony without being too tart or too sweet.

In version 1, which was compiled from several I found online, the lemon zest was a problem. I liked the punch of lemon it gave, but the zest also brought bitterness and the little bits of zest interfered with the otherwise smooth and almost creamy texture. Adding the zest to the hot mix at the end and straining fixed the problem.

I also adjusted the ratios to make it less tart and not too sugary. I think it's now perfect.

This recipe can be doubled and still fit most home ice cream makers (e.g. the popular Braun and Cuisinart models). I like to make smaller batches because they freeze faster and usually colder than if you run right at the machine's capacity.

Lemon Sorbet
Makes 2 servings (2-1/2 cups)

1-1/4 cups water
1 cups sugar
3/4 cup fresh lemon juice, (4-5 lemons)
1 tablespoon lemon zest, (2-3 lemons)
1/2 tablespoon corn syrup
1 tablespoon vodka (optional)

To make lemon zest, use a fine grater (e.g. the Microplane), lemon zester, or very sharp knife to trim off just the outer yellow layer, with as little of the white pith as possible.

Bring the water, sugar, and corn syrup to a boil in a small saucepan and stir to dissolve. Remove from heat, add zest and cool. Add lemon juice and vodka. Strain to remove zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.

Freeze according to the manufacturer's instructions. (This recipe should reach 16 degrees, a double recipe not quite as low.)

After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.

Scoop out preferably with a melon-baller. Garnish with mint or curls of lemon zest.