Ingredients
Equipment
Method
Make and chill the lemon base
- Make simple syrup by combining granulated sugar and water in a saucepan, heating over medium and stirring until sugar fully dissolves, about 5 minutes, until the mixture looks clear.
- Cool the simple syrup completely, then combine it with fresh lemon juice, lemon zest, and salt, stirring well until evenly mixed.
- Refrigerate the lemon mixture until very cold for about 4 hours, so it thickens slightly and stays perfectly chilled.
Churn and freeze
- If using egg white, whip it to soft peaks, then fold it into the cold lemon mixture to lighten the texture.
- Churn in an ice cream maker until thick and slushy, about 20-25 minutes, until the mixture looks pale and airy.
- Transfer the churned sorbet to a container and freeze at least 2 hours until firm, so scoops hold their shape.
Serve
- Serve the lemon sorbet in chilled bowls or scoop into hollowed lemon halves, keeping it cold for clean, crisp bites.
Notes
For the brightest flavor and best texture, chill the lemon base until very cold before churning—warm mixture can turn icy instead of smooth. Store covered in the freezer up to 2 weeks; no, it’s not ideal to freeze and refreeze after serving. For a dairy-free lemon sorbet, skip the egg white option and churn without it.