This lemon sorbet recipe shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #STOUFFERSGOODNESS #CollectiveBias
Lemon Sorbet
For busy families, meals that are easy to prepare are the name of the game! No one wants to spend hours slaving over a hot stove if they don’t need to.
That’s why I try to keep my dinner prep simple. I go for recipes with just a handful of ingredients, like this lemon sorbet, or I pick up something from the store that doesn’t require a ton of work.
By keeping it simple, I have more time to spend with my family, and that makes dinner even more enjoyable.
This lemon sorbet pairs beautifully with a rich and hearty meal. Its citrusy refreshment makes the perfect palate cleanser and light dessert to round off the meal.
I served it after my family enjoyed a STOUFFER’S® Large Family Size Lasagna with Meat & Sauce.
I picked up this lasagna in the frozen food section of Walmart.
It was a pleasure to gather around the goodness of STOUFFER’S®. I especially appreciated how the lasagna had two different cooking options, one of which shortened the overall cooking time by almost 20 minutes.
Plus, this family-sized meal has no preservatives and uses real mozzarella cheese. Try it for yourself with this Ibotta offer!
Tips for Making Lemon Sorbet
- Use fresh lemon juice. Trust me.
- You can make a lemon basil version of this for a more sophisticated taste. Just follow the extra notes in the recipe.
- If you don’t have any lemon juice, you may swap in lime, grapefruit, or kumquat juice.
- Garnish with basil or mint for an elegant presentation.
- If you want to serve this as a slushie, you can serve it right after it’s been processed in your ice cream maker, while it’s still soft.
Lemon Sorbet: Easy, Elegant, and Refreshing
Ingredients
- 1 1/2 cups water
- 1 cup sugar
- Pinch of salt
- 1 1/2 cups fresh lemon juice
Instructions
- Combine the water and sugar in a medium sauce pan and cook over medium heat until sugar is completely dissolved. Remove from heat.
- Add the lemon juice and salt, then stir to combine. Strain the mixture through a fine mesh strainer to remove any pulp, then cover and refrigerate for a few hours, or overnight.
- Process the mixture in an ice cream maker for 15 to 20 minutes until thickened. The sorbet will be soft. To make it firm, transfer to a container and freeze for at least 2 hours.
Recipe Notes
To make a lemon basil sorbet, add 1/2 cup packed fresh basil leaves after step one and let steep for 30 minutes before continuing with step two.
Don’t forget to grab your Ibotta offer before you head to the store!
Oriana @Mommyhood's Diary
The sorbet looks amazing!! And it seems to be the perfect ending after a delicious STOUFFER’S meal. Thanks #client
Katie
Thank you! It’s a delightful dessert.
Melanie
No ice cream maker no blender no food processor. Any suggestions on how to make this sorbet now?
Melanie
Katie
Hi Melanie! You don’t need a blender or a food processor for this recipe, but (from what I’ve read), if you’re going to go without an ice cream maker, you pretty much need some kind of blender. Without an ice cream maker, you freeze the mixture in a cookie sheet, then thrown the frozen chunks in a blender or food processor to turn it into sorbet consistency. I wish I could be more help here, but without either an ice cream maker or some sort of blender, I’m stumped.
Izabela
Hi, I made your sorbet yesterday and myself and even my children who love sweet and sour told me that it was too sweet and sour! I’ve checked other recipes and the proportions seems right but for our tast it could probably do with half the sugar and lemon juice!
Katie
Hi Izabela! I’m sorry it wasn’t to your taste! I tend to go for strong flavors, so that’s probably why it tastes the way it does. I’ll have to play around with the recipe some more and see if I can come up with a milder version.