Lovely Lemon Sorbet to cleanse your palate after a meal!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.

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  • In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.

  • If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

Nutrition Facts

71 calories; 0.1 g protein; 18.9 g carbohydrates; 0 mg cholesterol; 0.6 mg sodium. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/31/2005
My husband and I made a large batch of this sorbet. We don't have a ice cream maker, but it turned out great. The only thing we will change next time is to zest the lemon peel. Our batch turned out a little bitter, and the finely diced peel was a little too chunky for our taste. But overall, it was quite good. Read More
(257)

Most helpful critical review

Rating: 3 stars
08/31/2010
Using the diced peel of one lemon is too much...think about 1/4 would work fine. This sorbet was OK, but not spectacular. I don't know if it was the carbonated mineral water or substituting Splenda for the sugar, but the texture of this turned out strange, kind of like picking up a handful of very light snow, not at all compact. I doubt that I'll make this again, but if I did, I think I'd increase the sweetener. Read More
(12)
121 Ratings
  • 5 star values: 73
  • 4 star values: 31
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 1
Rating: 4 stars
07/31/2005
My husband and I made a large batch of this sorbet. We don't have a ice cream maker, but it turned out great. The only thing we will change next time is to zest the lemon peel. Our batch turned out a little bitter, and the finely diced peel was a little too chunky for our taste. But overall, it was quite good. Read More
(257)
Rating: 5 stars
05/09/2006
This turned out really great. I used lime flavored carbonated water and strained out the lemon zest. It doesn't make a whole lot you may want to double the recipe. Read More
(140)
Rating: 4 stars
10/02/2005
I thought the original recipe was way to sweet. I doubled the amount of carbonated water to 1 cup and it was just right. Other than that it was very good. Nice and lemony. Read More
(118)
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Rating: 4 stars
08/11/2007
Fantastic recipe. I used lemon zest and not the peel like other reviewers. I also added 2 egg whites to the original recipe to make it light & fluffy. It adds volume so you will have more servings as well. Just beat 2 egg whites until light peaks form and then whisk them into the syrup/lemon juice/mineral water mixture. I then poured the mixture into my ice cream maker and allowed it to mix for about 25 minutes. I still had to freeze it for at least 4 hours. My ice cream maker didn't harden it enough to sorbet consistency. But once it was frozen...it was awesome! Read More
(97)
Rating: 5 stars
08/19/2006
Fantastic! I took everyones reviews to heart - used zest of lemon, used sparking lime water, and added raspberries! Added the raspberries half frozen still, tossed them with sugar, and my own addition - some balsamic vinegar - and added to lemon mixture creating its own ice bath. Tossed in ice cream maker and the results were out of this world! The touch of balsamic vinegar added a great depth of flavor and the fresh lemon juice and raspberries with lime water created such a fantastic flavor! Thanks for everyones input! Read More
(96)
Rating: 5 stars
06/23/2006
Fabulous. I thawed processed and strained a bag of frozen raspberries and added it to the mixture before freezing. Tasted like raspberry lemonade! Read More
(61)
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Rating: 5 stars
09/08/2006
I was making this to be used in a sgroppino so I couldn't use SophiaBenincasa's suggestions of raspberries soaked in balsamic but I surely will give it a try...sounds intriguing! I too used zest used 7up & increased it to one cup decreasing the water. After 20 minutes in my ice maker I added a bit of citron vodka (couple of tbp...maybe 3) The alchohol content keeps the sorbet from freezing roch kard once you place it in the freezer (I hate that!). Thansk FLASHDANCE16...this was very enjoyable! Read More
(59)
Rating: 5 stars
04/10/2006
I got rave reviews from my guests with the all-natural recipe. I did make a couple of changes: #1) Instead of water and carbonated mineral water I used green-tea instead. #2) Instead of 1/2 cup sugar I used 1/4 cup sugar and 1/4 cup honey. #3) I also added 1 TBL candied ginger. Next time I will try grated gingerroot. ENJOY! Thanks for sharing your wonderful recipe. Read More
(40)
Rating: 5 stars
07/13/2007
Excellent and truly refreshing! I used Lime seltzer water and it was perfect. The fizz gives it a nice kick to the palate. I definite must for the summer! Read More
(23)
Rating: 3 stars
08/31/2010
Using the diced peel of one lemon is too much...think about 1/4 would work fine. This sorbet was OK, but not spectacular. I don't know if it was the carbonated mineral water or substituting Splenda for the sugar, but the texture of this turned out strange, kind of like picking up a handful of very light snow, not at all compact. I doubt that I'll make this again, but if I did, I think I'd increase the sweetener. Read More
(12)