I have a lifelong love affair with lemon sorbet. It is my dessert of choice when temperatures soar, yet it also comes into its own in winter, when citrus fruit is at its peak and we all appreciate something light and refreshing after a generous meal.
Bright, tangy, and wonderfully clean on the palate, lemon sorbet is the perfect alternative to a rich tart or buttery pie. In France, it is often served between courses to cleanse the palate , sometimes with a discreet splash of vodka , and it remains one of those simple pleasures that never goes out of style.
I’ve been making lemon sorbets for our Holiday season, and this year I even had the patience to serve them in the lemon shells. Why patience? Because it is a long, long job to empty the flesh from the skins while still leaving the shells whole and presentable. But the wow factor makes it all worthwhile.
This is the lemon sorbet recipe I am serving at the moment. It is uncomplicated, reliable, and beautifully balanced — and it can be made with or without an ice-cream machine.
Ingredients (Serves 8–10)
10 unwaxed lemons (preferably organic)
Sugar (quantity depends on juice volume)
Water
Zest of 4 lemons
Vodka or limoncello (optional)
Preparing the Lemons
If you plan to serve the sorbet in lemon shells, carefully cut and empty ten lemons, ensuring the skins remain whole and presentable. Let the juice drain through a colander into a bowl placed underneath.
If you prefer to serve the sorbet by the spoonful, simply zest four lemons first, then squeeze all ten to extract the juice.
Making the Lemon Syrup
Measure the amount of lemon juice obtained — this will determine the proportions for the syrup.
Place one and a half times the volume of water and one volume of sugar into a saucepan.
For example:
2 cups lemon juice → 3 cups water + 2 cups sugar
Bring the water and sugar slowly to a gentle boil, stirring until the sugar has completely dissolved. Add the grated lemon zest and simmer briefly. Remove from the heat and allow the syrup to cool completel
Combining and Freezing
Once the syrup is cool, add the lemon juice and stir well to combine.
If you have a sorbet or ice-cream machine, this is the moment to use it, following the manufacturer’s instructions. If not, rest assured — this lemon sorbet is very forgiving and sets beautifully without one.
At this stage, I like to add a small amount of alcohol to prevent the sorbet from freezing too hard. Vodka or limoncello works perfectly. Be restrained: no more than one teaspoon per cup of lemon juice. Any more, and the sorbet may never set . Believe me , I’ve been there!
Pour the mixture into a freezer-safe container. If making it by hand, place it in the freezer and stir vigorously every two hours, breaking up ice crystals, until the sorbet is completely set and smooth.
To Serve
If using lemon shells, fill them just before serving and return them briefly to the freezer to firm up. Serve well chilled, either on their own or as a refreshing finish to a generous meal.
One of the many pleasures of this dessert is that it can be prepared several days in advance — making it ideal for entertaining.
Simple, elegant, and timeless, this lemon sorbet is proof that the best desserts are often the most restrained.
1 comment
Please make your recipes printable! Thank you.