Lemony Lemon Sorbet

  • 4 ingredients


  • Juice from 5 lemons About 1 cup
  • Sugar, white 1 cup
  • Water 1 cup
  • Lemon Zest, Optional 1 lemon

My husband and I love to cook with fresh lemons. We use the entire lemon, zest and juice. He bought a huge bag of beautiful lemons from COSTCO recently. We used a few lemons for cooking chicken, making hollandaise sauce, a squeeze in iced tea. After all of that we had about 5 lemons left and wanted to use them all before they went bad, as to not waste them. I came up with this simple recipe to use the lemon juice. Hope you enjoy.

For this recipe you will need an ice cream maker.

Zest one of the 5 lemons and set aside. Next, cut each lemon in half and juice. Pour juice through a mesh strainer to strain out seeds and pulp.


Juicing Lemons

In a small saucepan, combine sugar and water. Heat over medium low heat, stirring occasionally until the sugar is melted. This should only take about 3-5 minutes, do not let it boil. Remove from heat and let cool.

Once sugar mixture has cooled, add it to the lemon juice and stir in zest (if using). Add mixture to the ice cream maker and churn according to machine directions. Mine took about 30 minutes. Once it’s finished churning, remove sorbet and place in an air-tight quart container and place in freezer.

If you’re feeling adventurous try adding a few sprigs of fresh thyme, basil or mint to the simple syrup while it’s cooling, letting it steep. Be sure to remove the herbs before pouring the mixture into the ice cream maker.

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