Tangy lemon sorbet

Prep 10 min
Total 40 min
Plus Freezing Time: 60 minutes
Makes 4 Cups



1 tbsp
1/4 tsp
1 cup
2 tbsp


  • Combine sugar with zest, salt and 1/2 cup water in a saucepan and set over high. Boil, stirring occasionally, until sugar is dissolved, 2 to 3 min. Remove from heat.
  • Stir in 2 cups water, lemon juice and gin. Pour through a sieve into a large metal bowl and cover with plastic wrap. Chill in freezer until cold, about 1 hour.
  • Pour cold sorbet mixture into a pre-frozen ice-cream-maker bowl and churn according to manufacturer’s instructions, 30 to 45 min. Mixture will be slushy. Transfer sorbet to a covered container and freeze until firm.
  • To serve, let sorbet stand at room temperature until slightly softened, 5 min.

Lime Sorbet:

Replace lemon zest and juice with equal amounts of lime zest and juice. Continue with recipe.

Shopping Tip:

Choose lemons or limes with smooth skin and small pores. They’ll have the most juice.


Calories 113, Carbohydrates 28 g, Sodium 74 mg.
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