Have you been wanting to make lemon sorbet but don’t have an ice cream maker? If that is you then you will love our lemon sorbet with no ice cream maker recipe.
It is refreshing and fairly simple to make. It does take a bit of patience because you have to check on it and stir it often. However, that tradeoff is well worth the delicious results.
The first time that I ever had lemon sorbet was at a fancy dining event. A tiny portion was provided to cleanse our palettes between courses.
It felt so fancy. It was also highly effective.
Most often though people eat lemon sorbet as an alternative to ice cream. To that point, sorbet is a great alternative sweet treat if you have a dairy allergy.
If you happen to have access to Meyer lemons, I would use them. Meyer lemon sorbet is so delightful.
Meyer lemons do taste distinctly different than traditional lemons. They have a floral aroma to them and they are a bit sweeter. They are also not as acidic as a traditional lemon.
If you make sorbet with Meyer lemons you may want to decrease the amount of sugar by one quarter and increase the amount of lemon used as well.
What does lemon sorbet taste like?
Lemon sorbet tastes smooth and creamy. Generally, sorbet has a mild flavor and only a mildly sweet taste to it.
Consider that lemon sorbet is basically a mixture of water, sugar, and lemon. So depending on the ratio of lemon to water is how strong the taste will be.
What is sorbet?
Sorbet is different from sherbert or ice cream because sorbet doesn’t include any dairy. Sorbet is a mixture of sugar and fruit. It also often includes water to create a simple syrup to mix with the fruit.
Sorbet is a dessert made of crystalized iced fruit. The consistency of sorbet is often a snow-like consistency.
What is lemon sorbet made of?
Lemon sorbet is made of 4 basic ingredients. These ingredients include sugar, water, lemon juice, and lemon zest. Lemon zest is optional but we believe that it really adds to the taste.
Tips on juicing a lemon
Tip 1 – Clean your equipment as soon as you are done. Dried on lemon pulp is frustrating to clean off of a juicer.
Tip 2: Roll the lemon on the counter a bit before cutting it open. This loosens up the lemon so it is easier to juice.
Tip 3: When you cut the lemon in half, stab it a few times with a fork before juicing it. Stab it and twist.
- 1 ½ c sugar
- 2 c water
- 1 ¼ c lemon juice
- 4 T lemon zest
- Juice and zest your lemons.
- In a medium-sized saucepan stir together the sugar and water. Heat up and stir often until the sugar is fully dissolved.
- Allow the simple syrup mixture to cool completely.
- Stir in the lemon juice and lemon zest.
- Pour the mixture into a glass bowl and cover with cling wrap.
- Place in the freezer for 30 minutes.
- Remove the mixture from the freezer and use a fork to stir up the ice crystals and mix them in.
- Return to the freezer for another 30 minutes.
- Repeat steps 7 and 8 until the sorbet is firm and snow like.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g