Sweet, tangy and vegan yet oh-so-creamy, this Italian lemon sorbet is summer in a cup. And it’s unbelievably easy: You need just 2 ingredients and no special equipment!
My Go-To Lemon Sorbet Recipe
In Italy, locals enjoy lemon sorbet as a warm-weather refreshment, palate cleanser, digestive, and even as a breakfast staple. And while Sicily has perfected its world-famous citrus Sorbetto al Limone, it was 8th-century Arab settlers who first introduced the island to these tart fruits, sugar cane, and to the concept of sorbet—eventually leading natives to discover gelato, granita, and the first versions of this lemon sorbet recipe!
Today, Sicily produces millions of tons of citrus fruits, with lemon and orange groves aplenty in the fertile lands surrounding Mount Etna. So it’s no surprise that treats like Sorbetto al Limone, Limoncello, Lemon Granita, and Sgorropino have become synonymous with Italian cuisine.
The juice and zest of fresh, sun-ripened lemons infuse the simple syrup. The syrup is then frozen, becoming an irresistibly refreshing dessert. Whether you want to recreate the citrus sorbets you tasted while traveling in Italy, or are simply looking for a cool refreshment, this recipe is for you!
Lemon Sorbet Ingredients
Fresh lemons right off the tree are the star of Sorbetto al Limone. Their rinds infuse the simple syrup with a vibrant note that complements the otherwise sweet flavor profile.
- Fresh lemons: Choose a tart lemon variety, like the Lisbon or Eureka lemon which is known for its thicker skin (more zest!). If you’re a fan of Meyer lemons, keep in mind that they are sweeter and have a much thinner zest, so it won’t be quite as complex and refreshing.
- Sugar: Plain white granulated sugar is best.
- Mint (optional): Makes the sorbetto extra refreshing!
How To Make Homemade Lemon Sorbet
This recipe doesn’t take long to prepare, but it does require a stretch in the freezer and frequent mixing, so plan to make Sorbetto al Limone on a day when you’ll be home for at least 5 hours.
- At least 1 hour before cooking: chill the mixing bowl. Place a large stainless steel mixing bowl or sealable container into your freezer to chill while you prep the lemons and make and chill the simple syrup.
- Peel and juice the lemons. Scrub, dry, and peel 4 to 5 fresh lemons–enough to get 2/3 cup fresh lemon juice. Take care to peel just the very outer yellow part of the peel (the zest), avoiding the white layer beneath (the pith) that can sometimes be quite bitter. Once peeled, juice the lemons and filter the juice through a strainer.
- Prepare the simple syrup. Combine the lemon zest, 3/4 cup sugar, and 1 cup water in a saucepan and simmer until the sugar is completely dissolved. Chill in your fridge for at least 45 minutes.
- Strain, blend, freeze, and mix. Add the strained lemon juice, chilled simple syrup (remove the peels), and blend until frothy. Transfer to a bowl, cover, and freeze. Give the mixture a brisk mix about every 30 to 45 minutes to help it develop a smooth consistency, instead of a typical granita-like texture. You can use a manual whisk or electric mixer. Do this until it’s frozen through, about 4 hours in total.
- Enjoy. Serve it immediately before you’re ready to dig in. But don’t worry if it melts a bit — you can always serve it in cups as a refreshing drink to sip slowly.
Lemon Sorbet Variations
This is a perfectly simple lemon sorbet recipe, but you can dress it up a bit if you’d like:
- For an adult version of this summer dessert, add 1 to 2 tablespoons of limoncello to the simple syrup.
- Not a fan of lemons? Swap out the citrus for another favorite, such as orange, which is nearly as popular in Sicily.
- Add egg whites for an even creamier consistency and to speed up the freezing process. Egg whites also act as a stabilizer. Whisk 2 tablespoons of egg white (about 1 large egg) until stiff peaks form, then gently incorporate it into the syrup mixture before freezing.
- Add vodka. Alcohol doesn’t freeze, so adding 1 tablespoon of vodka helps to reduce crystallization, which is especially valuable if you’re planning to make this recipe ahead of time. It also keeps the sorbet creamy and improves the texture. You don’t need much to reap the benefits.
- Drizzle with your favorite fruit puree. Blueberries, strawberries, and raspberries are natural pairings with lemon.
How to Make Lemon Sorbet Using an Ice Cream Machine
Using an ice cream machine will speed up the process and yield a much creamier result. If you choose to go this time-saving route, add the simple syrup to the prechilled (12 to 24 hours) insulated bowl and follow the instructions for your machine. Depending on the model, the process typically takes around 30 minutes.
Leftovers and Making Ahead
It’s best enjoyed within a few days of preparation, because homemade sorbet doesn’t have stabilizers like commercially made products do. However, there are a few tricks to keep it fresh as long as possible.
To store lemon sorbet: Keep it in a freezer-safe container and press parchment paper against the sorbet before putting on the lid. The parchment helps reduce crystallization and freezer burn. The sorbet will keep for up to 2 weeks.
More Frozen Treats from the Mediterranean
Equipment
- Stainless steel mixing bowl
Ingredients
- 2/3 cup freshly squeezed lemon juice (from about 4 to 5 fresh lemons), plus their peels
- 3/4 cup sugar
- Fresh mint leaves (optional), for garnish
Instructions
- At least 1 hour before cooking: chill the mixing bowl. Place a large stainless steel mixing bowl into your freezer to chill while you prep the lemons and simple syrup.
- Meanwhile, peel the lemons. Wash and dry the lemons, then peel the zest into strips, taking care not to peel the white pith along with it (save the peeled lemons for later).
- Make a simple syrup. Place the sugar, lemon zest strips, and 1 cup of water into a saucepan and set over medium-low heat. Stir until the sugar is completely dissolved, about 5 minutes. Remove from the heat, use tongs to remove and discard the peels, then chill until cool, at least 45 minutes.
- Juice the lemons. Set a fine mesh strainer over a bowl, then slice the lemons in half and juice them through the filter. Cover and set in your fridge to chill while the simple syrup cools.
- Blend. Add the chilled simple syrup and lemon juice to a blender and blend until frothy, about 2 minutes.
- Pour the mixture into the chilled bowl, cover, and freeze. Give the mixture a vigorous mix about every 30 to 45 minutes to help it develop a smooth consistency, instead of a typical granita-like texture. You can use a manual whisk or electric mixer. Do this until the sorbet is completely frozen, about 4 hours in total.
- Serve. Spoon into chilled serving glasses and garnish with a sprig of mint (if using). Enjoy, and don’t worry if it melts a bit — you can always serve it in cups as a refreshing drink to sip slowly.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- It’s OK if a few zest peels remain in the simple syrup — they’ll blend up nicely later.
- Using an ice cream machine will speed up the process. Add the simple syrup to the pre-chilled (12 to 24 hours) insulated bowl and follow the instructions for your machine. Depending on the model, the process typically takes around 30 minutes.
Nutrition
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Can this be made with Stevia?
Hello! We’ve never tried this one with a sugar substitute, so it’s hard to say. You could always give it a try, just remember that stevia much sweeter than granulated sugar, so you would need to use less of it. Stevia may also change the texture a bit.
Not sure if this got through…
If egg whites can be added to sorbet to help prevent crystals, can it also be added to your frozen yogurt recipe for the same reason?
Hello! While doing research for this recipe, we did notice that some did add egg whites for just that reason. We did not feel we needed it for this particular recipe, though. If you decide to give it a try, please stop back and share your thoughts!
Is it kept in the freezer until time to serve at the end of a dinner?
Yes! That would be the best way to go so it doesn’t melt.