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Lemon Sorbet

Lemon sorbet is a homemade Italian-American frozen dessert made with simple syrup, fresh lemon juice, and a churn-and-freeze method for a shimmering icy texture. Bright and intensely tart, it tastes like concentrated citrus in every spoonful—dairy-free by default.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling + freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Fresh lemon juice
  • 1.5 cup fresh lemon juice About 8–10 lemons; use freshly squeezed for the most concentrated flavor.
Lemon zest
  • 2 tbsp lemon zest Zest only the bright yellow part; avoid bitter white pith.
Granulated sugar
  • 1 cup granulated sugar Dissolves into the simple syrup to control tartness and freezing texture.
Water
  • 1 cup water Used to create the simple syrup base.
Egg white (optional)
  • 1 egg white Optional; improves creaminess and reduces iciness when folded in.
Salt
  • 0.25 tsp salt Pinch only; balances citrus and boosts perceived brightness.

Equipment

  • 1 ice cream maker

Method
 

Make the simple syrup
  1. Combine sugar and water in a saucepan and stir over medium heat until the sugar fully dissolves.
  2. Remove from heat and let the syrup cool completely until no warmth remains.
Flavor and chill the base
  1. Stir the cooled simple syrup with lemon juice, lemon zest, and salt until the mixture looks evenly pale and fragrant.
  2. Refrigerate the lemon mixture until very cold, about 4 hours, so it churns smoothly.
Add egg white (optional)
  1. If using egg white, whip it to soft peaks and fold it gently into the cold lemon mixture to keep it airy.
Churn and freeze
  1. Churn in an ice cream maker until thick and slushy, about 20–25 minutes, with a visibly aerated texture.
  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

Pro tip: Chill the lemon mixture until very cold before churning—this helps the sorbet become finely icy instead of icy chunks. Store covered in the freezer up to 2 weeks; for best texture, let it sit at room temperature for 2–3 minutes before scooping. Freezer yes. Dietary swap: To keep it fully dairy-free, simply skip the egg white option (it’s the only optional non-dairy add-in) and follow the rest as written.