Lemon Sorbet, with and without an ice cream maker. A classic dessert, much loved by everyone, adults and children alike, for its refreshing flavor and light texture. Perfect for ending a meal, as an interlude between courses, or simply to cool down on a hot summer day.
Unlike ice cream, sorbet doesn’t contain dairy, making it a great option for those with intolerances or following a vegan diet (just don’t add the egg white).
In the preparation, I added about 1 oz of egg white, which can be omitted if you want. However, adding whipped egg white is a little secret that makes the sorbet creamier, velvety and free of ice crystals, thanks to its ability to incorporate air and stabilize the mixture. The result is indeed a much creamier, smoother, and less “icy” sorbet on the palate.
Making it at home is easier than you might think, whether with the help of an ice cream maker or not.
For optimal results and more tips, read the advice and suggestions at the end of the recipe.
Let’s see together how to prepare the Lemon Sorbet, with and without an ice cream maker. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting.
Gabriella
Other fresh and delicious recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup cup lemon juice (about 4-5 lemons)
- 1 1/4 cups cups water
- 1 1/4 cups cups sugar (I used 3/4 cup – adjust to taste)
- 1 egg white (pasteurized – about 1 oz – can be omitted)
- 1 lemon (grated zest of 1 untreated lemon)
Tools
- 1 Electric whisk
- 1 Grater
- 1 Citrus juicer
- Ice cream maker
HOW TO PREPARE LEMON SORBET
With the electric whisk, lightly whip the egg white. Meanwhile, wash the lemons under running water and dry them well. Take one and grate it with a fine grater, rotating as you go. Be careful not to press too much to avoid reaching the white part. Then, squeeze them.
Beat the lemon juice with the sugar, then add the water, the grated lemon zest, and finally the egg white, mixing with upward and downward movements; after mixing, place them inside the ice cream maker.
Turn on the ice cream maker and let it churn for the time indicated by your ice cream maker’s manufacturer, usually between 20 and 40 minutes, until the sorbet has reached a creamy and thick consistency. At that point, the lemon sorbet is ready to be served.
Add a slice of lemon or a fresh mint leaf for garnish or serve it with a teaspoon of limoncello for an extra touch. Here is the Sorbet ready. Enjoy!
Making sorbet without an ice cream maker requires a bit more attention and stirring, but the result will still be delicious, refreshing, and with a significantly improved texture compared to the version without egg white.
Proceed in exactly the same way as when using an ice cream maker. Once you have mixed all the ingredients, pour the obtained mixture into a wide and low container, preferably glass, which helps distribute the cold evenly, then cover and put in the freezer.
After about 45-60 minutes, take out the container from the freezer. The mixture at the edges should start to solidify. With a fork or an immersion blender, break the ice crystals and mix vigorously to make the mixture homogeneous and incorporate more air.
Repeat the stirring operation every 30-45 minutes for at least 3-4 hours, or until the sorbet has a granular, but homogeneous and creamy consistency. The more you stir it, the more velvety the sorbet will be.
Once the desired consistency is reached, the lemon sorbet is ready to be enjoyed.
Storage
You can store the Lemon Sorbet in the freezer for up to 1 month, although I recommend consuming it within 1-2 weeks.
The sorbet, just taken out of the freezer, will be very hard. To enjoy it at its best, take it out about 5-10 minutes before serving.
Before serving, if it is particularly hard, you can quickly pass it with an immersion blender (as for the method without an ice cream maker) to “break” any crystals formed and make it creamy again.
Tips and Suggestions
– Lemons: the quality of the lemons is crucial. Choose organic and untreated lemons, not just for the zest but also because their juice will have a more intense and aromatic flavor. If possible, opt for varieties like Amalfi or Sorrento Lemon for an unmistakable fragrance.
– Pasteurized egg white: if you are concerned about using raw egg white, choose pasteurized one, easily available at the supermarket. Its ability to whip will be the same. For a vegan version, you can replace it with aquafaba, which has similar foaming properties.
– Immersion blender (without ice cream maker): when stirring the sorbet without an ice cream maker, using an immersion blender can work wonders to break ice crystals and make it creamier compared to a simple fork.
– Alcohol (optional): a little secret of ice cream makers is to add a tablespoon of alcohol (like vodka or limoncello) to the mixture before churning. Alcohol lowers the freezing point, making the sorbet softer and less icy.
How to serve it
You can serve Lemon Sorbet inside lemon cups for a scenic effect. I suggest how to do it
– Choosing lemons: use large and firm lemons, preferably organic, to get more space inside and a skin free of chemical treatments. Make sure the lemons can stand on their own. If necessary, you can cut a small slice from the base to make them stable, taking care not to break the pulp and create a hole.
– Cutting the lemons: decide how you want to cut the lemon. You can cut it in half (for two cups per lemon) or just slice off the top, creating a sort of “lid” and leaving the lemon whole. This last option is more scenic but requires larger lemons.
– Empty the pulp: with a teaspoon, gently scoop out the pulp of the lemon. Start from the edges and proceed towards the center. Try to remove all the pulp and the white part, which is bitter. Once emptied, rinse the inside of the peels under cold running water and then dry them very well, both inside and out, with paper towels.
– Chill the lemons: to prevent the sorbet from melting too quickly once filled, put the empty lemons in the freezer for at least 30 minutes (or even an hour) before filling them.
Variations
Lemon sorbet is a classic, but its versatility allows for delicious variations, both by modifying the main ingredients and adding new flavors. When you add other ingredients, taste the mixture before churning. You might need to adjust the amount of sugar or lemon juice to balance the acidity and sweetness of the new ingredients. Here are some ideas:
Lemon and Mint (or Basil) Sorbet: add some finely chopped fresh mint leaves (or basil) directly to the cold mixture before churning. It will add an even fresher note.
Three Citrus Sorbet: replace part of the lemon juice with orange or grapefruit juice (pink, for a touch of color). You can also use the zest of these citrus fruits to enrich the aroma. The sweetness of the orange will balance the acidity.
Lemon and Bergamot Sorbet: if you find bergamot, its juice and zest will give the sorbet a unique, floral, and slightly bitter aroma, very sophisticated.
Lemon and Peach Sorbet: prepare a puree of ripe peaches and add it to the lemon mixture before churning. The result will be a delicate and fragrant sorbet.
Lemon and Melon Sorbet: similar to peach, a puree of well-ripened melon (cantaloupe or netted) can create a sweet and refreshing combination with the lemon.
Alcoholic Variations (for adults)
Limoncello Sorbet: add 2-3 tablespoons of limoncello to the mixture before churning. The alcohol, besides adding flavor, will help keep the sorbet softer.
Lemon and Prosecco/Spumante Sorbet: you can use a small amount of Prosecco or dry sparkling wine instead of part of the water.
Lemon and Prosecco/Spumante Sorbet: you can use a small amount of Prosecco or dry sparkling wine instead of part of the water.
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FAQ (Questions and Answers)
Why does my homemade sorbet turn icy and hard?
There are several reasons.
Too much water or not enough sugar, sugar is a natural antifreeze. If the sugar/water ratio isn’t correct, the sorbet will tend to form more ice crystals.
Lack of stirring: without an ice cream maker, it’s crucial to stir the mixture every 30-45 minutes during freezing to break the ice crystals as they form.
Missing egg white: the egg white helps make the sorbet creamier and more stable, preventing the formation of large crystals.Can I use ready-made or concentrated lemon juice?
It is highly discouraged. For an authentic lemon sorbet taste, it is essential to use fresh and freshly squeezed lemon juice. Ready-made or concentrated juices have a less intense flavor and often contain additives that can alter the final taste and texture.
Can I make sorbet with other fruits?
Sure, you can replace the lemon juice with purees or juices of other fruits, like strawberry, raspberry, peach, melon, mango, pineapple, etc. You might need to adjust the sugar amount depending on the natural sweetness of the chosen fruit.
How do I know if I’ve added enough sugar?
The classic ratio is about 1 part sugar for every 2 parts liquid (so, water + juice). In any case, you can adjust according to your tastes and/or needs. For example, we prefer it less sweet. If the mixture seems balanced to you before freezing, it will be afterward as well. Remember, cold dulls the perception of sweetness.
