The lemon sorbet is a refreshing and thirst-quenching dessert, perfect 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 limoncello to the sorbet mixture, but you can omit it if the sorbet will be consumed by the younger ones. Be sure to use fresh and organic lemons; I served the sorbet inside the lemon shells, making it practical to serve and more aromatic!
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
Ingredients
- 3 lemons
- 160 ml lemon juice
- 100 g sugar
- 1 cup water
- 1/2 cup heavy cream
- 1 tsp limoncello
Tools
- Citrus Juicer
- Strainer
- Melon Baller
- Hand Mixer
- Spatula
Steps
To make the lemon sorbet, cut the lemons in half lengthwise, then squeeze them to extract the juice.
Then strain 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 membrane with 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, mix 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.
Put it in the freezer to rest for 4 hours, or better yet, overnight.
Serve the sorbet with mint leaves. Enjoy!
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