Make lemon sorbet for your next summer soiree that is both tart and sweet. Use hollowed-out large lemon shells to serve this tangy dessert!
Both Sweet and Tart Lemon Sorbet
I can never decide if lemon sorbet is sweet or tart. If it starts sweet, it finishes sour, and vice versa. I think a small serving is perfect for cleansing the palate and satisfying a sweet tooth, or is it a tart tooth?
Boil the Lemon Peel for Lemon Sorbet
This recipe has lots of lemon flavor and feels like you are drinking a tall frozen glass of lemonade. The lemon flavor is amplified by boiling the lemon peel.
Use an Ice Cream Freezer
Make this recipe in an ice cream freezer to give it a soft-serve ice cream texture. If you have any sorbet left over, place it in the freezer to eat later. Just be aware that it will develop a snow-packed texture after freezing.
Serve Lemon Sorbet in Leftover Lemon Shells
Make lemon cups to serve the sorbet. First, find the flattest end of a large lemon. This will be the bottom of the cup. Then on the other end, slice off one-third of the lemon. Clean the “cup” by removing all the lemon pulp and juice. If the cups won’t sit up, level the bottoms by slicing a little off. Be careful not to cut off too much of the end, or the cups may leak. You can also freeze the cups before using them to help keep the sorbet cold and prevent leaks. Enjoy!
Other Lemon Recipes You Might Like
- Lemon Chess Tarts
- Chinese Style Lemon Chicken
- Pink Lemonade Mermaid Cakes
- Blue Ribbon Lemon Muffins
- Pink Lemonade Macarons
- Chicken Piccata
- No-Bake Strawberry Lemon Pie
- Pink and Yellow Spring Cake
- Lemon Buttercream in Stars
Sweet and Sour Lemon Sorbet
Ingredients
- 2 cups water
- 1 cup sugar
- 1 lemon's zest
- 1 cup lemon juice
- 1 cup sparkling mineral water
Instructions
- Cut off the peel of a lemon. (Be careful not to cut into the white pith just below the zest.) Try to cut large pieces to make it easier to remove them from the lemon syrup mixture later.
- Add 2 cups water and sugar to a saucepan; stir. Drop in the lemon peel.
- Bring to a boil, and then reduce the heat to low and simmer for 5 minutes.
- Remove from heat and let cool completely. Then remove the lemon peel.
- Add the lemon juice and sparkling water to the cooled lemon syrup and gently mix. Pour into an ice cream freezer and freeze, following the manufacturer’s instructions.