Lemon Sorbet

Lemon Sorbet is the perfect refreshing summer treat. Fresh lemon juice is combined with a simple syrup then frozen for a delicious bright, refreshing flavor. While not traditional, you can mix the lemon sorbet mixture with creamy mascarpone cheese, which adds a subtle sweetness and rich and creamy texture. Either way, this is a treat that you’ll enjoy all summer long. Serve this lemon sorbet in a frozen lemon shell for the perfect handheld treat that not only tastes great, but looks adorable!

Lemon is one of those flavors that I think can fit any season. However, I especially love lemon and frozen lemon treats during the summer. There is something about the refreshing, bright, zesty flavor of lemon that just quenches my tastebuds on a hot summer day.

I got the idea to make this Lemon Sorbet when I decided I wanted to have a lemon themed dinner party for my family. Given that it is late spring now and the temperatures are starting to get hot, my mind immediately went to a refreshing summery treat. Enter this Lemon Sorbet.

Lemon Sorbet is good on its own – it’s zesty, bright and those frozen icy crystals are perfect to melt in your mouth on a hot summer day. While I absolutely love the standard lemon sorbet version, I decided to try a different spin for our lemon themed dinner party. I added mascarpone cheese to the lemon sorbet which made the texture a bit richer, creamier and more indulgent. I love both versions and honestly don’t know if I could pick a favorite!

Here’s what you will love about this Lemon Sorbet recipe

• Lemon Sorbet could not be an easier refreshing treat to make. Sugar and water are combined over the stovetop just until the sugar dissolves to make a simple syrup. Fresh lemon juice is added, then the treat is frozen. No ice cream machines are needed, just a couple minutes of hands on time.
• Versatile – you can add mascarpone cheese to this lemon sorbet recipe to make a more rich, creamy, indulgent treat.
• The perfect treat to impress your guests – with the ease of making this lemon sorbet, this would be a great, refreshing treat to make for brunches, cookouts, get togethers, etc. Serve these in a frozen lemon shell for the perfect handheld treat that not only tastes great, but looks adorable!

Here’s how to make Lemon Sorbet

Lemon Sorbet is one of those desserts that seems like it would be time consuming, but in reality it only requires a few minutes of hands on time. It does, of course, take a few hours for the sorbet to fully freeze, but the amount of time YOU have to do work is minimal.

To begin making lemon sorbet, you’ll want to squeeze the juice out of your lemons. I like using a citrus squeezer that is attached to a measuring cup like this one. It makes it easy to measure out the lemon juice as the juice falls directly into the measuring cup. This recipes uses 1/2 cup lemon juice, which is roughly 2 medium lemons.

Once you have your lemon juice ready, you can begin making the simple syrup. Add the sugar and water to a small saucepan over medium heat. Cook, just until the sugar dissolves, then remove from the heat and stir in the lemon juice. Pour this mixture into an 8×8 inch baking pan, then place in the freezer. If you plan on having leftovers, pour mixture into two freezer safe containers that have lids. Do not place the lid on the container. You will use the lid after the mixture has frozen solid. Using two containers allows for the mixture to cool and freeze quicker, as there will be less in each container.

If you want to add in mascarpone cheese, you’ll add the mascarpone cheese to a large bowl, then whip for a minute or so to lighten the texture. Pour the lemon syrup over the mascarpone cheese and whisk to combine. The warm syrup should melt the mascarpone cheese. Pour this mixture into an 8×8 inch baking pan, then place in the freezer.

Stir the mixture every 45-60 minutes, until the mixture is nearly as firm as desired. The sorbet takes roughly 4 hours to freeze. You can also prep the sorbet in advance and after stirring every 60 minutes until 4 hours, leave the mixture alone and allow to sit overnight.

Making the Frozen Lemon Shells

This recipe makes enough to fit into approximately 8 frozen lemon shells, but lemons can certainly vary in size.

To begin, you’ll want to rinse off and scrub the lemon shell under water. Cut roughly 1/4 to 1/3 off the top of the lemon. This will serve as your lid. On the bottom, cut just a small amount off, just enough to make a flat surface for the lemon to stand upright.

Next, use a pairing knife, scissors, or both to separate the lemon flesh from the shell. Use a spoon to scoop out the pulp and juice. You may use this pulp and juice to make the lemon sorbet. Just squeeze the remaining juice out of the pulp. Use a lemon reamer to smooth out the insides.

Place the lemon shells including the lids, into the freezer. I prefer leaving my shells in the freezer overnight to make sure they are good and frozen and ready to be used as a serving vessel. However, they can be ready to use in 4 hours, when the sorbet is ready.

Storage

Store leftover lemon sorbet in an airtight container in the freezer for up to 2 weeks. Storing sorbet longer can cause the sorbet to lose its crispness and develop ice crystals.

Here are a few of my favorite lemon desserts

• Lemon Cheesecake Bars
• Lemon Bars
• Lemon Blueberry Bread
• Lemon Blueberry Cake

Let me know what you thought!

If you make this Lemon Sorbet recipe, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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