The lemon sorbet is a refreshing and thirst-quenching dessert, ideal to serve at the end of meals in summer, but also throughout the year. I made this recipe without using an ice cream maker and without eggs. I added some limoncello to the sorbet mixture, but you can omit it if the sorbet will also be consumed by children. Make sure to use fresh and organic lemons; I served the sorbet inside lemon peels, making it practical to serve and more fragrant!
Check out the collection: Recipes with Lemons
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Stove
Ingredients
- 3 lemons
- 160 ml lemon juice
- 0.5 cup sugar
- 1 cup water
- 0.5 cup whipping cream
- 1 tsp limoncello
Tools
- Citrus Juicer
- Strainer
- Melon Baller
- Mixer
- Spatula
Steps
To make the lemon sorbet, cut the lemons in half lengthwise, then squeeze them to extract the juice.
Then pass the lemon juice through a fine-mesh strainer to remove the seeds and collect the juice in a bowl.
Clean the inside of the lemons, removing the white pith with the help of a melon baller, and freeze them.
In a saucepan, pour the water and sugar, place over low heat, and dissolve the sugar. Remove from heat and let cool. Then add the lemon juice and limoncello, stirring with a spoon.
Whip the cream and add it to the liquid mixture, folding it in with a spatula using an upward motion.
Fill the lemons with the sorbet and place them in the refrigerator. Store the remaining sorbet in a container with a lid.
Place in the freezer to rest for 4 hours, or better yet, overnight.
Serve the sorbet with mint leaves. Enjoy!
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