This recipe offers a practical method for preparing lemon sorbet using fresh lemon juice, sugar, and a small amount of vodka to improve texture during freezing. The sorbet is then served in hollowed lemon shells, which are prepared to stand upright for presentation and portioning.
The process involves creating a simple syrup with lemon zest, incorporating cornstarch for slight thickening, and allowing the mixture to freeze thoroughly before serving. This dish is suitable for make-ahead preparation and can be served at a brunch or a garden party.
What Is Lemon Sorbet?
Lemon sorbet or sorbetto al limone is a dairy-free frozen dessert made from lemon juice, sugar, and water. It originated in Italy, where citrus sorbets have long been prized as palate cleansers between courses. But don’t let its ingredient list fool you, when made right, lemon sorbet is refreshing and intensely lemony without being sharp.
The traditional method includes churning, but this version simplifies things with cornstarch for creaminess and a tiny shot of vodka. Also, the presentation is straight-up brilliant. Lemon cups are not only eco-friendly but scream sophistication.
Pro Tips for the Best Lemon Sorbet
- Use Freshly Squeezed Lemon Juice. Bottled juice lacks the brightness and complexity of fresh lemons. Also, always juice your lemons just before use for optimal flavor.
- Taste your mixture before freezing. If it's too tart, add a bit more sugar. If it's too sweet, add a little extra lemon juice. The mixture should be slightly sweeter than you'd prefer, as freezing dulls sweetness.
- Let the mixture cool to room temperature before placing it in the freezer. This prevents condensation and uneven freezing.
- For a cleaner presentation and slower melting, chill the hollowed lemon shells in the freezer for at least 30 minutes before filling them.
Frequently Asked Questions
Can I Make This Without Vodka?
While vodka helps with texture, you can substitute it with 1 tablespoon of light corn syrup or simply omit it. Just be aware the sorbet may be a little icier.
How Long Does Lemon Sorbet Last in the Freezer?
Stored properly in an airtight container, lemon sorbet can last up to 2 weeks in the freezer. After that, the flavor and texture may begin to dull.
Can I Use Limes Instead?
Absolutely. You can switch it up with lime juice and zest for a tangy variation, or even go half-lemon, half-lime for a twist.
Why Use Cornstarch in Sorbet?
Cornstarch acts as a stabilizer and gives the sorbet a slightly creamy texture without adding dairy or fat. It helps prevent ice crystals and keeps the mixture smooth.
Do I Need an Ice Cream Machine?
This recipe doesn’t require churning. The cornstarch and vodka work together to create a scoopable texture straight from your freezer.
How to Store Lemon Sorbet
Once fully frozen, transfer the sorbet into a lidded container and keep it in the coldest part of your freezer. If you’ve already portioned it into lemon cups, cover them individually with plastic wrap or foil. Let sit at room temperature for 3–5 minutes before serving to allow for easier scooping.
Ingredients
How to Make Lemon Sorbet in Lemon Cups
Slice a thin layer off the bottom of each lemon so they stand up straight without wobbling. Then, slice off the tops of the lemons.
Slice a thin layer off the bottom of each lemon so they stand up straight without wobbling. Then, slice off the tops of the lemons.
Use a spoon to scoop out the pulp from the lemon. Set the shells aside, they’re your lemony serving bowls! Squeeze the pulp and extract as much juice as possible.
Use a spoon to scoop out the pulp from the lemon. Set the shells aside, they’re your lemony serving bowls! Squeeze the pulp and extract as much juice as possible.
In a saucepan, combine the lemon zest, sugar, and 1 cup of water.
In a saucepan, combine the lemon zest, sugar, and 1 cup of water.
Bring to a gentle boil and let simmer for 10 minutes and remove the zest from the pot. In a separate bowl, dissolve the cornstarch in 2 cups of water. Add the lemon juice, lemon extract, and cornstarch mixture to the pot. Simmer for another 10 minutes, stirring gently until slightly thickened.
Bring to a gentle boil and let simmer for 10 minutes and remove the zest from the pot. In a separate bowl, dissolve the cornstarch in 2 cups of water. Add the lemon juice, lemon extract, and cornstarch mixture to the pot. Simmer for another 10 minutes, stirring gently until slightly thickened.
Let the mixture cool completely, then stir in the vodka. Pour into a freezer-safe container and freeze the sorbet for at least 6 hours, or until firm.
Let the mixture cool completely, then stir in the vodka. Pour into a freezer-safe container and freeze the sorbet for at least 6 hours, or until firm.
Scoop the sorbet into the hollowed-out lemon shells and garnish with mint leaves.
Scoop the sorbet into the hollowed-out lemon shells and garnish with mint leaves.
;Resize,width=767;)
