Our lemon tree is going crazy right now. The only problem with lemons is most people don’t want to eat them as is, they need to be made into something. With a large pile of lemons in the house, and many more to come soon we had to come up with things to make out of lemon. Lemonade is always a good option, but I wanted to do something different, something I have never tried before.
Since summer is fast approaching and the weather is warming up, I knew I wanted to do something cold. I was thinking ice cream, but that can be heavy and filling. I wanted to do a nice light summery recipe. Finally, I landed on the idea of lemon sorbet.
I had never made sorbet before, but it was incredibly easy. In fact, it is vastly easier then ice cream, and something I want to make again later in different flavors.
There are many lemon sorbet recipes on the internet. I saw many that use lemon zest or peal. I chose to omit that because I didn’t want bits in the sorbet. I wanted it to be nice and smooth. My sorbet ended up being only three ingredients: water, sugar, and lemon juice.
The longest part of this recipe was juicing the lemons. I doubled the recipe to have enough for all the family and needed to get 1.5 cups of lemon juice.
After I juiced the lemons, I made a simple syrup by dissolving the sugar into water.
Then I let the simple syrup cool to room temperature before adding my lemon juice.
I put the lemon mixture in the refrigerator for a few hours to allow it to get cold and make the freezing process faster. At this point you freeze the sorbet according to your ice cream makers instructions.
I did find that the sorbet didn’t freeze as quickly as ice cream. I think I had it churning in the maker for 40 minutes, the ice cream is usually done in 25-30 minutes. I think it might be because the ice cream I make is custard, and is rather dense. That allows it to conduct the cold much faster. The sorbet wasn’t much thicker then water when I put it in the ice cream maker. The sorbet came out of the maker about the texture of a slushy. I put it into a container and then into the freezer.
I was afraid the sorbet would be hard like a chunk of ice. Thankfully, it scooped very easily.
This lemon sorbet is quite tart. It made my mouth pucker up a little bit, but it is so good. It is the perfect mix of sweet and tangy.
The recipe will still work well halved. I made a sugar free that was half sized. I will be posting about that one later.
2 cups water
2 cups sugar
1.5 cups lemon juice
In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, stirring constantly. Remove from heat and allow to cool. Stir in the lemon juice. Transfer to ice cream maker and churn according to manufacturer instructions. When the sorbet has frozen (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.