These are so simple to make — it’s just a matter of squeezing, stirring, and freezing! They look so fabulous in their frozen lemon cups. If you don’t have the time to make the sorbet, then just fill the cups with good ice cream and serve.
- 1 1⁄3 cups superfine sugar
- 1 ¾ cups water
- Juice of 6 lemons (cut the lemons in half through the center)
- Grated zest of 2 lemons
Pour the sugar and water into a saucepan and place over medium heat. Bring to a boil, stirring every few minutes until all the sugar has dissolved.
Take off the heat and stir in the lemon juice and zest. Pour into a large plastic container and let cool.
Once cooled, put the sorbet in a freezer, stirring every 30 minutes so that no large ice crystals form.
While the sorbet is setting, scoop out the fibers from the halved lemons and slice off just enough of the bottoms of the lemons so that they will stand upright. Put in the freezer.
Once the sorbet has set, scoop into the frozen lemon cups and serve straight away.
Lemon Sorbet Recipe Without Ice Cream Maker
If you are interested in creating your own homemade lemon sorbet and are looking for a recipe which doesn’t call for an ice cream maker, simply continue reading to discover an easy to follow lemon sorbet recipe.
Lemon sorbet recipe without ice cream maker:
– 1/2 a cup of lemon juice
– 1 lemon rind
– 1 cup of water
– 1/2 cup of sugar
– 1/2 a cup of mineral water
– 6 strips of lemon zest
Step by step instructions:
1. Dice one lemon peel
Your first step should be to finely dice one lemon peel into miniature cubes.
2. Heat up a medium saucepan
Pour 1 cup of water and 1/2 a cup of sugar into a medium saucepan. Next, add your cubed lemon rind into your medium saucepan. Once you’ve added all of your ingredients to your saucepan, bring your saucepan to boil, before reducing the heat of your saucepan for five minutes. Which will allow the ingredients in your saucepan to heat up.
3. Mix all of your ingredients into a large bowl
Next, pour the liquid which you’ve heated up into a large bowl. Add 1/2 a cup of mineral water, 1/2 a cup of lemon juice and 6 strips of lemon zest to your large bowl.
4. Pour the contents of your bowl into a large freezer-proof container
While you don’t need an ice cream maker in order to create homemade lemon sorbet, you’ll still need a large container, in order to freeze your delicious homemade lemon sorbet.
5. Place your container into your freezer
Next, place your container containing your lemon sorbet mixture into your freezer.
6. Every hour remove your container from your freezer and stir your lemon sorbet ingredients
For the first four hours, after you’ve placed your lemon sorbet ingredients into your freezer, you’ll need to take your sorbet out of your freezer once an hour, in order to stir your makeshift lemon sorbet. Why is it important to stir your lemon sorbet ingredients every hour?
The simple answer is that the more frequently you stir your lemon sorbet, the more air will be incorporated into your lemon sorbet, which will ensure that your sorbet will be light in texture. As premium sorbet has a light, fluffy texture and isn’t too icy like shaved ice.
7. Remove your lemon sorbet from your freezer for a quick taste test
After a minimum of six hours, remove your lemon sorbet from your freezer, in order to perform a taste test on your fresh, homemade lemon sorbet.
1. Consider serving your sorbet in a crunchy waffle cone
If you want to turn your lemon sorbet into a proper dessert, it’s well worth serving your lemon sorbet in a waffle cone.
2. Serve your sorbet with a chocolate cake or chocolate brownie
If you plan on hosting a dinner party, wow your guests by serving your sorbet with a rich chocolate cake or chocolate brownie.
So if you’d like to prepare your own lemon sorbet, it’s well worth testing out the simple recipe listed above.
Lemon sorbet recipe (with no ice cream maker)
Have you been wanting to make lemon sorbet but don&rsquot have an ice cream maker? If that is you then you will love our lemon sorbet with no ice cream maker recipe.
It is refreshing and fairly simple to make. It does take a bit of patience because you have to check on it and stir it often. However, that tradeoff is well worth the delicious results.
The first time that I ever had lemon sorbet was at a fancy dining event. A tiny portion was provided to cleanse our palettes between courses.
It felt so fancy. It was also highly effective.
Most often though people eat lemon sorbet as an alternative to ice cream. To that point, sorbet is a great alternative sweet treat if you have a dairy allergy.
If you happen to have access to Meyer lemons, I would use them. Meyer lemon sorbet is so delightful.
Meyer lemons do taste distinctly different than traditional lemons. They have a floral aroma to them and they are a bit sweeter. They are also not as acidic as a traditional lemon.
If you make sorbet with Meyer lemons you may want to decrease the amount of sugar by one quarter and increase the amount of lemon used as well.
A sorbet is very similar to ice cream but not as creamy. The flavor of the lemon is quite fresh and tangy.
Lemon sherbet is a fantastic light dessert any time of year, but it is especially appreciated during the warm summer months.
Sorbet as a Palate Cleanser
During gourmet meals, a very small portion of a sorbet like this lemon one is often served between courses as a palate cleanser.
If you have a heavy or very spicy course, you don’t want to carry those flavors in your mouth as you move to the next course. A light, lemon flavored sorbet cleans and neutralized your taste buds and gets you ready to really savor the next course.
Of course, most of us just eat it because we love it. Once you have learned how to make sherbet, you will find yourself making it over and over again, especially during warm weather months, when the cool refreshing flavor is most welcome.
Sorbet recipes may take a bit of time to make, but most of that is freezing time, which doesn’t take any effort on your part. Just remember to begin it the day before you want to serve it.
Tip the caster sugar into a saucepan and add 250ml water. Bring slowly to the boil, stirring to dissolve the sugar. Boil for 2 minutes and then remove from the heat.
Finely grate the zest from 3 of the lemons and add to the sugar syrup. Cut all of the lemons in half and squeeze the juice – you should end up with about 225ml/8fl oz of juice. Add to the syrup, stir well and leave to cool.
Cover and chill the lemon syrup for at least 2 hours until thoroughly cold.
Add another 100ml/3½fl oz of cold water to the sorbet mixture and churn in an ice cream machine according to the manufacturers instructions.
Alternatively pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes.
Continue whisking the sorbet mixture every 30–40 minutes, until it has completely frozen.
When making sorbet without using an ice cream machine you might find that the ice crystals are slightly larger and the sorbet is not as smooth as you’d like. To rectify this, scoop the frozen sorbet into a food processor and whizz for 20 seconds until smooth and then return to the freezer until frozen again.
Creamy Lemon Sorbet
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I find straight-up lemon sorbet to be overpowering, and I am a self-proclaimed lemon lover. I prefer to mellow out the sharp acidity of fresh lemons with some dairy, and in this case, my sorbet gets its creaminess from thick, Greek-style yogurt. The brand known as Total Greek yogurt is sweeping the nation and is perfect for this recipe—it is made with cow’s milk and is super-creamy and mild. Sheep’s or goat’s yogurt will work fine too but can be sharply tangy. Ultimately, this sorbetto can have whatever level of sour or sweet you like—feel free to experiment.
I like to leave little pieces of lemon zest in the sorbet, but you can strain the mixture to remove the zest if you prefer. Limoncello, the sweet lemon liqueur from Italy, contributes floral notes from the oils in the lemon skin and a bit of extra sweetness it can be omitted without a problem, but you may wish to add a tablespoon or so of simple syrup to compensate.
Sara Louise’s Perfectly Refreshing Keto Sorbet Recipe
These cool keto sorbet recipes are so refreshing and we have so many different flavors for you to try out. A sorbet is generally more healthy than ice cream and are extremely cooling and light. This keto ice cream alternative will leave you sweet tooth satisfied and your body feeling good after your main meal! Here we have a zesty keto lemon sorbet, a strawberry sorbet and a pineapple sorbet to try out and enjoy.
Any of these keto sorbet recipes and there are several sorbet flavors as mentioned above, lemon, strawberry and pineapple in fact. All these sorbets will easily delight your guests or act as the ideal dessert to any main meal. You can even eat these delicious keto sorbets on their own.
- 120g (4oz) caster sugar
- Zest of 1 lemon
- Juice of 5 lemons
- 1 medium egg white
Make a syrup with the sugar, 300ml (½pt) water and lemon zest, then cookover a medium heat. Stir until the sugar has fully dissolved. Set asideto cool.
Squeeze and sieve the lemons, then pour the juice into the cooledsyrup.
Stir well, then taste to test that the mixture has enough lemon, asthe juice produced by lemons vary, and you might possibly need onemore.
Pour the mixture into a container and transfer it to the freezer.
Every hour or so, beat the mixture well to ensure that it doesn’tform large ice crystals.
Quickly return the container to the freezer after each mix. Thisprocedure should be followed over several hours.
When the mixture looks as though it’s beginning to set, whisk the eggwhite until stiff, then carefully fold it into the setting sorbet.Use a cutting motion as you fold it in, rather than whisking, so as notto lose too much air.
Return to the freezer again and leave until the mixture is completelysolid.
A homemade fruit sorbet is the perfect end to a summer's day. Sweet, creamy, and smooth and just as easy as making homemade ice cream. The best part? You can use any kind of fruit you like! Just remember for the ideal consistency you'll need 1 cup of fruit puree for every 1/4 cup of sugar. So, if you want to make peach sorbet, after blending the peaches and straining to get rid of all the fibers, if you have 4 cups of puree you want to use 1 cup of sugar. Any less and the sorbet may not churn and freeze properly. Any more and your sorbet will be too sweet and you risk the sorbet turning grainy from the sugar.
What other types of fruit can I use?
We show you how to use strawberries and raspberries, but mango (my favorite!), peach, blueberries, blackberries all work well! Make a triple berry mix if you like! Switch up the citrus juice as well. Lime goes well with mango and blackberries. Fresh orange juice would go well with raspberries!
What if I don't have an ice cream maker?
No problem! We included a traditional recipe and a no churn recipe. The no churn requires making a simple syrup (sugar and water heated together) so ensure you don't have a grainy mixture in the end. It will also take a little longer to freeze than churned sorbet since it doesn't get the head start that churned version gets. It also requires a bit of forethought of freezing your fruit before blending in the food processor. A churned sorbet will be smoother and creamier than a no-churn one, but the no-churn sorbet is every bit as refreshing.
Have you made this yet? Let us know what you think in the comments below!
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