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!
French
English
German
Italian
Spanish
Portuguese
Dutch
Danish
Arabic
Swedish
Polish
Turkish
Your turn!