Lemon Sorbet

Ingredients

• 200 g (1 cup)sugar
• 240 ml (1 cup)water
• 240 ml (1 cup)fresh lemon juice
• 30 ml (2 tablespoons), plus more for serving if desiredpremium vodka
• To tastemint, for garnish

Instructions

1. 1

   Mix the base

   Shake the sugar and water together in a large jar until the sugar has dissolved. Add the lemon juice and vodka, then stir to combine.

2. 2

   Churn and freeze

   Pour the mixture into an ice cream maker and churn until slushy and almost scoopable. Transfer it to an airtight container and freeze until ready to serve.

3. 3

   Serve the sorbet

   Place one scoop in a small glass or bowl. If desired, pour 30 ml (1 ounce) of vodka over the sorbet and garnish with mint.

What is lemon sorbet?

Sorbet is a frozen dessert made without a dairy base, so lemon juice gives this version its clean, tart character. This American-style recipe keeps the ingredient list short and uses an ice cream maker to turn the sweetened citrus mixture into a scoopable treat.

Sugar balances the lemons, while a little vodka is mixed into the base and can also be poured over each serving. The method is straightforward: dissolve, churn and freeze.

Nutrition and macros by portion

The nutrition label shows one serving as written: 206 calories, 0g protein, 54g carbs, 0g fat.

Most of the carbohydrate comes from the sugar, with a smaller contribution from the lemon juice; the vodka contributes a little energy but no protein or fat. Serve a scoop with fresh berries for a simple plate with fruit alongside.

Getting the balance right

Fresh lemon juice: freshly squeezed juice gives the sorbet its bright citrus flavour. Strain out seeds and pulp if you want a smoother base.

Sugar syrup: dissolving the sugar in water before adding the other ingredients helps avoid a grainy mixture. Shake the jar until you can no longer feel sugar crystals at the bottom.

Churning and freezing

Ice cream maker: churn the mixture until it looks slushy and is nearly firm enough to scoop. The exact time depends on your machine, so use the texture cue rather than a fixed churning time.

Final freeze: transfer the sorbet to an airtight container and let it firm up in the freezer. The recipe does not specify a freezing duration, so check it before serving.

How to serve it

Small portions: serve a scoop in a small glass or bowl for a simple dessert. Pouring vodka over the top is optional, and mint adds a fresh herbal note.

Pairings: offer it after a rich meal or alongside fresh berries. Keep the portions modest if serving it as a palate-cleansing course.

Texture and doneness

Before freezing: the mixture should be smooth, with the sugar dissolved and the lemon juice and vodka evenly mixed in. A slushy, almost scoopable texture is the cue to stop churning.

After freezing: the sorbet should hold its shape when scooped. If it has become very firm, let it stand briefly before serving so it is easier to portion.

Recipe notes & tips

• Dissolve the sugar completely before adding the lemon juice and vodka.
• Use a large jar with a secure lid for shaking the sugar and water together.
• Chill the mixture before churning if your ice cream maker's instructions call for a cold base.
• Use the slushy, nearly scoopable texture as your cue to transfer the sorbet.
• Store the finished sorbet in an airtight container to protect its flavour.

Variations

• Lime twist: replace some of the lemon juice with fresh lime juice for a different citrus balance.
• Herbal finish: garnish each serving with finely chopped mint.
• Berry pairing: serve the sorbet with fresh berries for a sweet-tart contrast.
• Vodka-free serving: leave off the optional vodka pour and garnish with mint.
• Citrus blend: combine lemon juice with a little fresh orange juice for a rounder flavour.

Common mistakes to avoid

• Undissolved sugar: keep shaking the sugar and water until no crystals remain at the bottom of the jar.
• Adding everything at once: dissolve the sugar in the water first, then add the lemon juice and vodka.
• Churning too little: wait until the mixture is slushy and almost scoopable before transferring it.
• Leaving it uncovered: use an airtight container to limit freezer odours and keep the surface protected.
• Serving it too firm: let the container stand briefly at room temperature so the sorbet is easier to scoop.

How to store

Keep the sorbet in an airtight container in the freezer. Let it stand briefly before scooping if it has become firm; the recipe does not specify a storage duration.

Frequently asked questions