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Refreshing Lemon Sorbet

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A zesty, creamy homemade lemon sorbet that is quick and easy to make, perfect for hot days and gatherings. This recipe blends fresh lemons with a touch of cream for a smooth, velvety texture.

Ingredients

Scale
  • 4 large fresh lemons
  • 1 cup (200 g) granulated sugar
  • 1 ½ cups (360 ml) water
  • ½ cup (120 ml) heavy cream (full-fat recommended)
  • Zest of 1 lemon
  • Pinch of salt
  • Optional: 1 tablespoon limoncello or lemon extract

Instructions

  1. Make the simple syrup: Combine 1 cup granulated sugar and 1 ½ cups water in a medium saucepan. Heat over medium heat, stirring occasionally until the sugar dissolves completely (about 5 minutes). Remove from heat and let cool to room temperature.
  2. Juice and zest the lemons: While the syrup cools, zest one lemon and juice all four lemons to yield about 1 cup (240 ml) fresh lemon juice. Use a fine mesh sieve to strain out seeds and pulp.
  3. Combine syrup and lemon: In a mixing bowl, whisk together the cooled simple syrup, fresh lemon juice, lemon zest, and a pinch of salt. Stir in limoncello or lemon extract if using.
  4. Incorporate the cream: Gently whisk in ½ cup heavy cream until fully blended. The mixture should be smooth and creamy but still pourable.
  5. Chill the mixture: Cover and refrigerate for at least 2 hours to let flavors meld and mixture chill thoroughly.
  6. Churn the sorbet: Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes) until soft-serve consistency.
  7. Freeze until firm: Transfer sorbet to a freezer-safe container, smooth the top, cover, and freeze for 2-4 hours until scoopable.
  8. No ice cream maker method: Pour chilled mixture into a shallow container and freeze. Stir vigorously every 30 minutes for about 3 hours to break up ice crystals and keep sorbet creamy.
  9. Serve and enjoy: Let sorbet sit at room temperature for 5 minutes before scooping. Garnish with lemon zest or fresh mint if desired.

Notes

Use organic lemons for best zest flavor. Coconut sugar can substitute granulated sugar for a caramel undertone. For dairy-free, replace heavy cream with full-fat coconut milk. If sorbet is too icy, add a teaspoon of vodka to prevent large ice crystals. Chilling the mixture before churning is essential for creamy texture. Stirring every 30 minutes during freezing without an ice cream maker helps maintain smoothness.

Nutrition

Keywords: lemon sorbet, homemade sorbet, lemon dessert, creamy sorbet, summer dessert, easy sorbet recipe

Find it online: https://evabakery.com/refreshing-lemon-sorbet-recipe-easy-homemade-zesty-creamy-dessert/