Ingredients
- 1 cup fresh lemon juice (from about 4–6 lemons)
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 1 cup water
- Pinch of salt (optional)
- 1 tbsp vodka (optional, for softer texture)
Instructions
- Combine sugar and water in a saucepan over medium heat, stirring until sugar fully dissolves to make a simple syrup. Let cool to room temperature.
- Juice lemons and zest a few for added flavor.
- Mix lemon juice and zest into the cooled syrup. Add a pinch of salt and vodka if using.
- Pour mixture into a shallow, freezer-safe dish and freeze.
- Every 30–45 minutes, stir and scrape with a fork to break up ice crystals. Repeat 3–4 times until texture is smooth and scoopable.
- Let sorbet sit at room temperature for a few minutes before scooping and serving.
Notes
- Add fresh mint or basil to syrup while simmering for an herbal twist.
- Use Meyer lemons for a sweeter, floral flavor.
- Mix in pureed berries like raspberry or strawberry for a fruity variation.
- Let sorbet sit for a few minutes after freezing to soften before scooping.
- Store in an airtight container and consume within a week for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 24g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
