Lemon Sorbet

This is the lemon sorbet you’ve been waiting for – tangy, sweet, and oh so lemony.  Yum.  Adapted from The Kitchn, with notes from Serious Eats.


  • 1.75 c water
  • 2 c sugar
  • 2 c freshly squeeze lemon juice, from the best lemons you can find
  • 1-2 T fresh lemon zest, from unwaxed lemons


  1. In a small saucepan, combine water, sugar, and lemon zest, and heat over medium heat until boiling and sugar is dissolved.  Remove from heat and allow to cool.
  2. Combine lemon juice with sugar-water mixture, then place in fridge, covered, to chill for several hours or overnight.
  3. Pour into ice cream maker and churn according to manufacturers instructions.
  4. When the sorbet has frozen–and it may still seem soft–transfer to a lidded storage container and freeze, covered, until it is at the desired firmness.

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