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Lemon Sorbet © 🍋🍋🍋

July 25, 2015







For some reason, I have never got involved with making home made ice cream or sorbet, because there are always such good ones on the market, but this recipe is as if you plucked a lemon off your tree and trapped all its tangy sparkle, in a glass!

It is very easy to make and one can make a double quantity and have it in the freezer, for whenever you want to refresh your self, or a visitor, on a hot summer’s day.

This year we returned to the beautiful island of Sifnos and our dear friend Alexandra, at her dinner under the stars, introduced us to this delicious sorbet! Thank you Alexandra!



*I had real fun with this recipe, so apologies for too many photographs!


Lemon Sorbet ©




Preparation Time : 30 minutes

Make the day before to allow for thorough freezing!







1 cup water

1 cup lemon juice

1 cup sugar

2 tsp ‘finely’ grated lemon zest


Lavender flowers, lemon verbena leaves, slices of lemon, rosemary flowers or any edible aromatic flower from your herb garden.



1. First gather your ingredients together.

2. Using a small saucepan measure out water and sugar and place over high heat. Stir continuously until the water is clear, (as it will be cloudy at first) and ‘all’ the sugar granules are dissolved. Simmer over medium heat for five minutes. Remove from heat and leave to one side to cool. ( If you are in a hurry, pour syrup into clean bowl and place in refrigerator or freezer.)

3. Once the syrup has cooled, then squeeze your lemons, so that the juice is as fresh as possible. Pass through fine sieve and add to syrup.

4. Using a zester, or the finest holes on your grater, grate lemon zest. (One grate each time, so as not to go deeper down into the pith which is bitter!) Add the zest to the syrup mixture and mix well with a fork. Pour into a plastic container and seal well with lid.

5. Place in freezer. After half an hour check to see if it is beginning to freez……I found in my small fridge freezer, it took two hours to go slushy. Once it does, mix with a fork and replace in freezer. This breaks up the crystals. Repeat again when nearly frozen. The recipe says place in blender finally until it goes frothy. This is not essential. Leave in freezer overnight.

6. If serving at the end of a meal, I find it easier to have spooned out the sorbet into little liqueur glasses, before hand and place glasses back in freezer. Once out of the freezer it softens enough to scoop in two to three minutes, so don’t leave it longer. When you are ready to serve, remove from freezer and decorate. By the time it gets to the table, it is soft enough to eat, otherwise you risk it melting before you have served it!


* The delight is the small portions served in pretty glasses with small spoons! I love glasses and have quite a collection over the years, but other wise it makes the perfect excuse to go out and find some!



Lemon Sorbet ©

This is what you are aiming for! Use small liqueur glasses, little tea spoons and decorate with edible garden flowers. For this recipe I used lavender.


Lemon Sorbet ©

Choose non waxed lemons.


Lemon Sorbet ©

Assemble ingredients.


Lemon Sorbet ©

Measure out ingredients. Cover lemon juice to keep fresh, while you make syrup. Otherwise squeeze lemon juice, once syrup is cold for a fresher result.


Lemon Sorbet ©

Add  1 cup of sugar to saucepan along with 1 cup of water.


Lemon Sorbet ©

Stir continuously until water is completely clear, not cloudy and all the sugar granules have dissolved over high heat. This is important, otherwise sugar syrup can crystallise.


Lemon Sorbet ©

Leave to simmer, lowering heat for five minutes. Then remove from heat and leave to cool. ( If you are in a hurry, pour into clean bowl and place in refrigerator or freezer.)


Lemon Sorbet ©

Zest lemons, enough to fill two tsp.


Lemon Sorbet ©

Squeeze lemons.


Lemon Sorbet ©

Pour cold sugar syrup into lemon juice and add zest. Mix well.


Lemon Sorbet ©

Pour into metallic or plastic container.


Lemon Sorbet ©

Place in freezer. Check after half an hour.


Lemon Sorbet ©

As the crystals start to form, mix with a fork to break up crystals.


Lemon Sorbet ©

When it is almost frozen, place in blender and blend until frothy. Otherwise just mix up crystals agin with a fork.


Lemon Sorbet ©

Blend until frothy.


Lemon Sorbet ©

Store in freezer in plastic sealed container until ready to use.


Lemon Sorbet ©

Ideally use a melon ball cutter to make lemon sorbet balls and place in small glasses. One by one return glasses to freezer until ready to serve. This can be done two hours before serving and saves any anxiety of it melting too soon, when serving dessert.


Lemon Sorbet ©



Lemon Sorbet ©



Lemon Sorbet ©



Lemon Sorbet ©

I look forward to hearing your feed back, this is a ‘mus’t try recipe!!!!








3 Comments leave one →
  1. Anna permalink
    July 25, 2015 11:30 pm

    I am in Sorrento right now surrounded by citrus and this recipe just looks amazing, Jane!


  2. December 17, 2016 4:53 pm

    Reblogged this on What's Cooking In Jane's Kitchen and commented:

    A refreshing end to a Christmas feast! Lemons are in season!!!


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