Bright, refreshing, and creamy, this lemon sorbet recipe is perfectly balanced for flavour, texture, and durability. A delightful treat for any occasion!
Quick Facts
- Difficulty: Intermediate
- Prep Time: 20 minutes
- Maturation Time: 4 hours
- Freezing Time: 4 hours
- Yield: Approximately 1.2 L
Ingredients for Lemon Sorbet Recipe
Sorbet Base
- 600 ml water
- 150 g granulated sugar
- 100 g glucose syrup (corn syrup)
- 4 g neutral stabilizer (e.g., Super Liga Neutra Select or guar gum mix)
Lemon Flavor Components
- 150 ml fresh lemon juice (about 4–5 lemons)
- 1 tbsp lemon zest (finely grated)
- 20 ml lemon liqueur or vodka (optional, for texture and durability)
Step-by-Step Instructions to Make Lemon Sorbet Recipe
1. Prepare the Sorbet Base
- In a saucepan, combine water, granulated sugar, and glucose syrup. Heat gently, stirring until completely dissolved.
- Bring the mixture to 85°C (just below boiling) to pasteurize.
- In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk it into the heated syrup, stirring continuously for 2 minutes to fully activate the stabilizer.
2. Add the Lemon Components
- Remove the syrup from heat and allow it to cool to room temperature.
- Mix in the lemon juice, lemon zest, and liqueur (if using). Ensure the lemon juice is strained to remove any seeds or pulp for a smooth finish.
- Quickly cool the mixture using an ice bath. Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming, and refrigerate for at least 4 hours to mature the flavors.
3. Churn and Freeze the Sorbet
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 25–30 minutes).
- Transfer the churned sorbet into a freezer-safe container and freeze for an additional 4 hours to firm up before serving.
Tips for Perfect Lemon Sorbet
- Freshly squeezed juice: Always use fresh lemons for the brightest flavor.
- Balance sweetness and tartness: Adjust the sugar to lemon juice ratio based on the natural acidity of your lemons.
- Alcohol for texture: A small amount of alcohol helps prevent over-hardening in the freezer.
FAQs About Lemon Sorbet
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is recommended for the best flavor, but high-quality bottled juice can be used in a pinch.
Q: Is glucose syrup necessary?
A: Yes, glucose syrup improves the texture by preventing ice crystals and adds a slight creaminess to the sorbet.
Q: How long does it last in the freezer?
A: Stored in an airtight container, the sorbet retains its quality for up to 1 month.
Serving Suggestions
Serve lemon sorbet in a chilled bowl with a garnish of fresh mint or a twist of lemon peel. Pair it with a scoop of raspberry sorbet or a delicate shortbread cookie for a stunning dessert.
Final Thoughts
This updated lemon sorbet recipe is a perfect blend of zesty flavor and creamy texture. With its vibrant taste and long-lasting quality, it’s sure to become a favorite for summer gatherings or light desserts.