Lemonade Sorbet

Lemonade sorbet is one of those desserts I love turning to when the heat rises and I need something cool, light, and full of flavor. With just a handful of ingredients, this frozen treat transforms fresh lemon juice into a crisp, zesty sorbet that’s as energizing as it is refreshing. Each spoonful is packed with tangy citrus brightness and balanced sweetness—perfect for hot summer days or whenever I want a palate-cleansing dessert.

Why You’ll Love This Recipe

I like how simple and quick this sorbet is to prepare, using only a few natural ingredients that deliver big flavor. There’s no need for heavy cream or eggs—just the pure, clean taste of lemon. It’s dairy-free, refreshing, and feels like a cold glass of lemonade in dessert form. I make it often when I want a light finish to a summer meal or need something frozen but not overly rich.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup fresh lemon juice (about 4–6 lemons)
• 1 cup granulated sugar
• 1 cup water
• Zest of 1 lemon

Directions

1. Make the Simple Syrup
   I start by combining the sugar and water in a saucepan over medium heat. I stir until the sugar is fully dissolved and the mixture reaches a gentle simmer. Then I remove it from the heat and let it cool to room temperature.
2. Combine Lemon Juice and Zest
   In a mixing bowl, I add the fresh lemon juice and lemon zest. Once the syrup is cooled, I pour it into the bowl and stir everything together until well blended.
3. Churn the Sorbet
   I pour the mixture into my ice cream maker and churn it according to the manufacturer’s instructions. It usually takes about 20–25 minutes for the sorbet to reach a slushy consistency.
4. Freeze Until Firm
   Once churned, I transfer the sorbet to an airtight container and freeze it for at least 4 hours. This allows it to firm up into a scoopable, icy texture.
5. Serve and Enjoy
   When it’s time to serve, I scoop the sorbet into bowls or cones and enjoy that cold, lemony burst with every bite.

Servings and timing

Yield: 4–6 servings
Prep time: 10 minutes
Cook time: 5 minutes
Churn time: 20–25 minutes
Freeze time: 4 hours
Total time: approximately 5 hours

Variations

• I sometimes add a few fresh mint leaves to the syrup while it simmers for a cool herbal twist.
• For a stronger lemon punch, I use Meyer lemons for a sweeter, floral flavor.
• A pinch of sea salt can enhance the citrus flavor without making it salty.

storage/reheating

I store the sorbet in an airtight container in the freezer for up to 2 weeks.
If it becomes too hard, I let it sit at room temperature for about 5–10 minutes before scooping.
No reheating is needed—just scoop straight from the freezer.

FAQs

Can I make this without an ice cream maker?

Yes, I can pour the mixture into a shallow dish, freeze it, and stir with a fork every 30 minutes until slushy—about 3 hours total. It won’t be quite as smooth, but still delicious.

How do I get the best lemon flavor?

I use freshly squeezed lemon juice and fresh zest from unwaxed lemons. The combination makes the flavor vibrant and natural.

Can I reduce the sugar?

Sugar helps the sorbet stay soft and scoopable, so I don’t reduce it too much. If I want it less sweet, I use a mix of lemon and orange juice for balance instead.

Is this sorbet vegan?

Yes, this lemonade sorbet is naturally vegan and dairy-free, making it a great choice for most diets.

Can I add fruit?

Definitely. I blend in raspberries or strawberries with the lemon juice for a fruity twist that still stays refreshing.

Conclusion

Lemonade sorbet is one of those desserts that always lifts my mood and cools me down. It’s easy, bright, and bursting with natural lemon flavor. Whether I’m serving it after a barbecue, at a picnic, or just enjoying it on a quiet afternoon, this sorbet is a simple pleasure I never get tired of.

Lemonade Sorbet

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This lemonade sorbet is a light, zesty, and dairy-free frozen dessert made with fresh lemon juice, sugar, and zest. It’s refreshingly tart, naturally vegan, and the perfect homemade summer treat. With just a few ingredients, it delivers bright citrus flavor in every icy scoop—ideal for hot days or as a palate cleanser.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 5 hours
• Yield: 4–6 servings
• Category: Dessert
• Method: Churned, Frozen
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 cup fresh lemon juice (about 4–6 lemons)
• 1 cup granulated sugar
• 1 cup water
• Zest of 1 lemon

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Instructions

1. In a saucepan over medium heat, combine sugar and water. Stir until sugar dissolves completely. Simmer gently, then remove from heat and let cool.
2. In a bowl, stir together fresh lemon juice and lemon zest. Add cooled syrup and mix well.
3. Pour mixture into an ice cream maker. Churn according to manufacturer’s directions, usually 20–25 minutes, until it reaches a slushy texture.
4. Transfer sorbet to an airtight container and freeze for at least 4 hours, until firm and scoopable.
5. Scoop into bowls or cones and enjoy immediately. Let sit at room temp 5–10 minutes if too firm.

Notes

• Add mint to the syrup for a herbal twist.
• Use Meyer lemons for a sweeter, floral citrus flavor.
• A pinch of salt can enhance the lemon brightness.
• Try blending in berries for a fruity variation.
• Sorbet is naturally vegan and dairy-free.

Nutrition

• Serving Size: 1 scoop
• Calories: 130
• Sugar: 25g
• Sodium: 2mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg