Lemon Sorbette

What do you do with an abundance of lemons in the summer? Lemon Sorbette!

I tried this recipe from The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home. Here’s my version:

2 cups water
2 cups organic sugar
1 cup freshly squeezed organic lemon juice (from about 6 large lemons), strained and chilled
1 tablespoon finely chopped grated organic lemon zest


In a medium saucepan, bring to a boil water and sugar over medium-high heat. Whisk often to dissolve the sugar. Simmer on medium-low for 4 minutes, still whisking to dissolve the sugar completely. Remove from heat and cool. Transfer to a bowl or container, cover and chill for at least an hour.

Prepare ice cream machine according to manufacturer’s instructions. Combine lemon juice, sugar syrup and lemon zest in the ice cream machine. Let it churn until the sorbette is of the desired consistency. I spent an hour at least letting it churn. Transfer to an airtight container and freeze for at least 2 hours before serving.

I sprinkle a little bit more lemon zest on top when serving.

Lemon Sorbette

Enjoy this excellent palate cleanser after your meal!

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