There's nothing like a good lemon sorbet to cool you down on a hot day! Simple, light and full of zest, this homemade dessert requires very few ingredients. By following these steps, you'll obtain a sorbet with a taste perfectly balanced between sweetness and lively acidity.
Lemon sorbet
Course: SorbetDifficulty: EasyPortions
4
portionsPreparation time
30
minutesIngredients
150 g of sugar
1 ½ tbsp. cane sugar syrup (≈ 2 cl)
315 ml of’hot water (approx. 80°C)
150 ml of lemon juice
Directions
- Prepare the base syrup
Mix the sugar and cane sugar syrup in a large bowl. Pour in the hot water (approx. 80°C), stirring continuously until the sugar has completely dissolved. The result is a clear, homogeneous syrup. - Add lemon juice
Pour the lemon juice into the still-warm syrup and stir well to blend. Taste and adjust according to your preference between sweetness and acidity. - Cool preparation
Let the mixture return to room temperature, then place in the refrigerator for at least two hours, until thoroughly chilled. This step improves the texture of the sorbet. - Turbine or freeze
Pour the mixture into an ice-cream maker and leave to churn until smooth. Without an ice-cream maker, place the mixture in a tray in the freezer and stir every 30 to 45 minutes with a fork to avoid ice crystals, until the texture is smooth. - Store and serve
Transfer the sorbet to an airtight container and leave in the freezer. Take it out 5 to 10 minutes before serving to restore its soft, pleasant texture.
Notes
- Chef's tip: For an even fresher, more fragrant sorbet, add a few chopped mint leaves or lemon zest to the mixture before freezing. The «wow» effect is guaranteed!
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