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Ice Creams, Ice Pops, Sorbets, and Semi-Freddos

Homemade Lemon Sorbet

Lemon sorbet is a fresh, light dessert, often served as a digestif or as a palate cleanser between courses. Here is how to make it.
Recipe Homemade Lemon Sorbet
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 5 minutes
  • Servings for 6 people

Lemon sorbet is a fresh, creamy dessert, ideal at the end of a meal to finish dinner on a light note, or halfway through the menu, before the main courses, to “cleanse the palate” and better enjoy the next course.

The lemon sorbet recipe calls for just a few ingredients and a quick, simple method, giving you a refreshing spoon dessert that is great all year round and always popular.

Today we are sharing a recipe for lemon sorbet without an ice cream maker, made simply with an electric mixer to whip the egg whites, which give the sorbet body and structure. The one thing to watch when you make homemade lemon sorbet is the resting time, which must always be respected, so plan a little ahead to have it ready and creamy when it is time to serve.

Ingredients for 6 people

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Method

  1. To make the lemon sorbet, cut off the tops of the lemons; you can set them aside if you like. Hollow out the lemons with a melon baller or with a knife and a spoon. Mash the pulp with a fork or a spoon to extract the juice, then strain it through a sieve.
  2. In a large bowl, beat the egg whites with an electric mixer until foam forms on the surface. At this point, with the mixer still running, gradually add 30 g of the sugar and beat until the egg whites are stiff. Pour the water and the lemon juice into another large bowl.    
  3. While whisking, gradually add the rest of the sugar and, once it has completely dissolved, fold in the egg whites, taking care not to deflate them. Stir until smooth, then add the limoncello and mix it in with the other ingredients.
  4. Pour everything into a wide bowl and put it in the freezer for a couple of hours, or better three. Every 30 minutes, take the mixture out of the freezer and stir it well with a whisk. When it reaches the classic creamy consistency, serve your lemon sorbet in the hollowed-out lemons. Finally, remember to download our App with exclusive content and fewer ads!
    Lemon sorbet

Variations and Alternatives

You can add a splash of vodka to your lemon sorbet to make it more boozy. If you want a citrus flavor that is less tart, use the same method to make a great orange sorbet or mandarin sorbet. For an alcohol-free lemon sorbet, replace the limoncello with the same amount of lemon juice.

Vegan Lemon Sorbet

To make lemon sorbet without eggs or dairy, you will need:

  • 450 ml water
  • 180 ml strained lemon juice
  • 200 g cane sugar
  • 1 tablespoon limoncello (optional)

First make the syrup: combine the sugar and water in a small saucepan and heat until the sugar has completely dissolved. Let it cool completely, then add the lemon juice and the tablespoon of limoncello, if using. Stir to combine the ingredients well. Pour the mixture into ice cube trays and freeze for at least 12 hours.

After this time, let the sorbet cubes soften at room temperature, then blend them until smooth. Transfer the sorbet to serving cups and let them rest in the freezer for another 20 minutes before serving. Your vegan lemon sorbet is ready to enjoy.

Tips

If you want to serve the lemon sorbet after dinner, you can move it to the fridge for a short while so it doesn’t melt.

Storage

You can keep lemon sorbet in the freezer, either in a bottle or right inside the lemons, for about a month.

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