Description
A refreshing Italian lemon sorbet made with fresh citrus juice, offering a bright, tangy, and naturally dairy-free frozen dessert.
Ingredients
- 2 cups fresh lemon juice (about 8–10 lemons)
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 2 cups water
- 1 tablespoon glucose syrup or honey
- 1 teaspoon vanilla extract (optional)
Instructions
- In a saucepan, heat water and sugar until fully dissolved to make a simple syrup. Cool to room temperature.
- Juice lemons and strain to remove seeds and pulp.
- Stir lemon zest into the juice.
- Combine cooled syrup with lemon juice mixture.
- Add glucose syrup or honey and vanilla extract if using.
- Chill mixture in refrigerator for at least 2 hours.
- Churn in an ice cream maker for 20–25 minutes until slushy.
- Alternatively, freeze in a container and stir every 30 minutes until smooth.
- Freeze for an additional 2–3 hours until firm before serving.
Notes
- Use fresh lemons for best flavor.
- Do not skip chilling before churning.
- Glucose or honey improves texture and prevents iciness.
- Let sorbet sit at room temperature briefly before scooping.
- Store with parchment on surface to reduce ice crystals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 30g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
