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Lemon Sorbet

Lemon sorbet with a brilliantly pale, intensely tart flavor and a shimmering, icy spoonable texture. This easy Italian-American style sorbet uses fresh lemon juice plus zest, then chills, churns, and freezes for a clean citrus finish.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling + freezing 4 minutes
Total Time 5 hours 24 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Lemon juice base
  • 1.5 cup fresh lemon juice Use freshly squeezed juice for the most intense, bright flavor.
  • 2 tbsp lemon zest Zest only the yellow part; avoid bitter white pith.
  • 1 cup granulated sugar
  • 1 cup water
  • 0.25 egg white Optional, for a creamier texture.
  • 0.125 salt Helps balance the tartness.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the simple syrup
  1. In a saucepan, combine granulated sugar and water, then heat over medium while stirring until the sugar fully dissolves.
  2. Remove from heat and cool the simple syrup completely before combining with the lemon juice.
Chill the lemon mixture
  1. In a bowl, stir the cooled simple syrup with fresh lemon juice, lemon zest, and salt until evenly combined.
  2. Refrigerate the mixture until very cold, about 4 hours total chilling time.
Optional egg white (creamier texture)
  1. If using egg white, whip it to soft peaks, then fold it into the cold lemon mixture gently.
Churn and freeze
  1. Churn the mixture in an ice cream maker until thick and slushy, about 20-25 minutes.
  2. Transfer to a container and freeze at least 2 hours until firm, then scoop and serve in chilled bowls or hollowed lemon halves.

Notes

For the brightest tartness, squeeze fresh lemons and zest first, then juice—avoid extra time between zesting and mixing. Chill until very cold so the churn thickens quickly. Store covered in the freezer up to 2 weeks; it generally keeps best after 1 week. Freezer yes—texture may firm up; let sit 5 minutes to soften for easier scooping. Dairy-free as written; for extra tart intensity, increase lemon zest slightly (up to 1 additional tbsp) without adding dairy.