Recipe: Lemon Sorbet

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  • 200g caster sugar
  • 300ml water
  • 300ml strained lemon juice (about 8 lemons)
  • 3 tbsp lemon vodka


  • Put the caster sugar and the water in a small saucepan and over a medium-low heat. Heat the pan gently, stirring, until the sugar has completely dissolved.
  • Bring to the boil and boil steadily for 5 minutes (without stirring), or until the solution has attained the consistency of a thin syrup. Leave to cool, then stir in the lemon juice, and the lemon vodka.
  • Pour the lemon mixture into an ice cream maker and process following the manufacturer's instructions.
  • Alternatively, if you don't have an ice cream maker, pour the lemon mixture into a shallow container and freeze for an hour.
  • Remove from the freezer and beat with an electric mixer until smooth, then return to the freezer.
  • Repeat this procedure twice to produce a smooth, fine-textured sorbet, then leave to freeze until very firm. Serve in scoops.


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