Lemon sorbet is a refreshing frozen dessert made from lemon juice, sugar, and water. Without any fat or dairy products, it highlights the sharp acidity and freshness of the lemon. Often served at the end of a meal, it can be made with or without an ice cream maker.
The balance between sugar and lemon acidity is crucial: too little sugar makes the sorbet hard, too much sugar prevents it from setting. The cooled syrup is mixed with lemon juice, then churned or frozen in the freezer while stirring regularly.
The detailed quantities and steps are provided in the recipe sheet on this page.
