1 cup (240 ml) freshly squeezed lemon juice (about 4–5 lemons)
1 cup (200 g) sugar
2 cups (480 ml) cold water
1 tablespoon lemon zest (optional, for extra flavor)
Instructions
1. Make the Syrup
In a small saucepan, combine sugar and 1 cup of water.
Heat gently, stirring until the sugar completely dissolves.
Remove from heat and let cool.
2. Mix the Base
Stir in the fresh lemon juice, remaining 1 cup of cold water, and lemon zest (if using).
Taste and adjust sweetness if needed.
3. Freeze the Sorbet
With an ice cream maker: Pour the mixture in and churn according to the manufacturer’s instructions (usually 20–25 minutes).
Without an ice cream maker: Pour mixture into a shallow container, freeze for 30 minutes, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 2–3 hours until fluffy and frozen.
4. Serve
Scoop into bowls or glasses.
Garnish with a mint leaf or a thin lemon slice.
Tips
For a softer sorbet, add 1 tablespoon of vodka before freezing (it prevents the mixture from getting too hard).
You can also try mixing in a handful of fresh berries during the last 30 minutes of freezing for a fruity twist.
