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Lemon Sorbet

Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. —Goldene Petersen, Brigham City, Utah
  • Total Time
    Prep: 15 min. + cooling Process: 20 min. + freezing
  • Makes
    about 2 cups


  • 1 cup sugar
  • 1 cup water
  • 3 tablespoons grated lemon zest
  • 3/4 cup lemon juice
  • Optional: Cookie cups, lemon wedges and additional lemon zest


  • Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely.
  • Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions.
  • Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.
Nutrition Facts
1/3 cup: 138 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 36g carbohydrate (34g sugars, 0 fiber), 0 protein.

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  • Stephanie
    Sep 20, 2020

    I love taste of home recipes and magazines.

  • justcallmescout
    Aug 7, 2016

    For my Cuisinart freezer, I doubled the recipe but should NOT have doubled the sugar. I'd cut back by at least 25%. Otherwise, perfectly refreshing. Right out the Cuisanart, add Lemoncello for an excellent adult slushie!

  • gem74
    Mar 22, 2011

    This was really good, tart yet sweet, I added lime juice with lemon and added less sugar I will be making this again the hubby loved it.

  • memasanto
    Jul 27, 2008

    No comment left