Homemade Lemon Sorbet

 

Homemade Lemon Sorbet

Ingredients:

• 1½ cups (375ml) freshly squeezed lemon juice (about 6–8 lemons)
• 1½ cups (300g) granulated sugar
• 2 cups (500ml) water
• 1 tbsp finely grated lemon zest
• 1 tbsp light corn syrup or honey (optional, for a smoother texture)
• Pinch of salt

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Instructions:

Step 1: Make the Simple Syrup

1. In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
2. Remove from heat and let the syrup cool to room temperature.

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Step 2: Prepare the Lemon Mixture

1. In a large bowl, combine the freshly squeezed lemon juice, lemon zest, and optional corn syrup or honey.
2. Stir in the cooled simple syrup and add a pinch of salt to balance the flavors.

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Step 3: Chill the Mixture

1. Cover the lemon mixture and refrigerate for at least 2 hours or until completely chilled.

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Step 4: Churn the Sorbet

1. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

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Step 5: Freeze and Serve

1. Transfer the churned sorbet to an airtight container and freeze for 2–4 hours until firm.
2. Scoop and serve, optionally garnished with lemon slices, fresh mint leaves, or a twist of lemon zest.

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Why This Recipe Stands Out:

• Bright and Tangy: The fresh lemon juice and zest provide a bold citrus punch.
• Smooth Texture: Optional corn syrup or honey helps reduce iciness, creating a smoother sorbet.
• Light and Refreshing: A perfect dessert for those who love a zesty, dairy-free option.

Enjoy this invigorating lemon sorbet—a burst of sunshine in every spoonful! 🍋✨

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