Lemon Sorbet

Fresh lemon sorbet is a light and refreshing treat that is a terrific wing to any meal.

At first glance, a scoop of sorbet is unlikely to grab your sustentation and impress. However, at first taste, you’re unrepealable to be won over immediately.

Lemon Sorbet

My sister and I often talk well-nigh that “unforgettable bite.” A special meal or fancy dinner out that you remember fondly often contains a unrepealable supplies or combination of flavors that simply wows you.

It never fails to impress me when a small number of ingredients are combined to create something truly amazing. I tasted a lemon sorbet for the first time while on a trip with my sister Jenny and we found ourselves talking well-nigh it repeatedly over the next few days.

I got when home from our trip on a Saturday night and on Sunday I was in the kitchen mixing this sorbet together. I simply had to recreate it for my family.

Sorbet Palate Cleanser

While I typically segregate a rich ice cream, a fruit cobbler, or a chewy fudge brownie for dessert, believe it or not, there are times when I require something lighter.

Whether you’re serving this sorbet as a palate cleanser, a light dessert, or a fancy after-dinner treat, I’m willing to bet that you’re going to love it every bit as much as we do.

Lemon Sorbet Recipe

The most popular question I get is whether it’s possible to make ice surf without a machine. The wordplay is YES. You can make ice surf without a machine. Find the full directions here!

You’ll need the pursuit ingredients to make this sorbet:

• sugar

• water

• fresh lemon juice

• premium vodka

While the vodka in this recipe is technically optional, the swig helps add smoothness to the sometimes crunchy and icy texture of sorbet. It’s a very small value that isn’t noticeable in the final results.

How to Make Lemon Sorbet

• I highly recommend serving this as it was served to us – topped with a splash of vodka. There’s a tiny bit of vodka in the sorbet recipe itself, the swig helps add smoothness to the sometimes crunchy and icy texture of sorbet. 

• However, that small pour of vodka over the top of the sorbet provides a lovely unrelatedness of flavors without a unconfined deal of very swig involved. I suggest using a premium swig for this recipe. I typically segregate Titos or Grey Goose vodka.

• Side note, while I am not concerned with the value of vodka IN the sorbet, I really shouldn’t plane need to mention that the vodka served OVER the sorbet is not designed to be served to children.

• With over 70 ice surf recipes here to segregate from, there’s sure to be an ice surf for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a unconfined place to start.

• These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

• I have increasingly ice surf scoops than I can alimony track of at this point and I definitely play favorites. This ice surf scoop does the weightier job overly of wearing through firm ice surf and still delivers a pretty scoop. It gets bonus points for stuff one of the least expensive scoops I own as well.

• Don’t miss our Ice Surf Maker Review for all the information you need to find the BEST Ice Surf Maker for your needs! Spoiler zestful – our top-rated machine under $50 just might surprise you. It sure surprised me!

• If you are lucky unbearable to have some uneaten lemons in the house, you’ll want to try these recipes too. Sweet, tart, smooth, and creamy, microwave lemon curd can be made in just minutes.

• Creamy Lemon Dip served with fresh berries, graham crackers, or shortbread cookies is a light dessert that is perfect for sharing with friends.

• Lemon Ice Cream. I’ve had the idea for this sweetly tart ice surf scribbled in my recipe notebook for over a year now and I can’t believe it took me so long to finally try it. I’ve made this quite a few times now and each time I’ve loved it more.

• Creamy vanilla ice surf swirled with tart lemon curd is a treat worth making year-round. Brighten up your next dessert with this refreshing lemon curd ice cream.

• With little increasingly than a handful of eggs, cream, sugar, and a lemon, you have what it takes to make this unforgettable Lemon Angel Pie.

Lemon Sorbet

Fresh lemon sorbet is a light and refreshing treat that is a terrific wing to any meal.

Course Appetizer, Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 206kcal

Ingredients

• 1 cup sugar

• 1 cup water

• 1 cup fresh lemon juice

• 2 tablespoons premium vodka plus increasingly for serving, if desired

Instructions

• In a large jar, shake together the sugar and the water until the sugar has dissolved. Add the lemon juice and vodka. Stir to combine.

• Pour the mixture into your ice surf maker and process until slushy and scrutinizingly scoop-able. Transfer to an snapped container and place in the freezer until ready to serve.

• To serve: Place one scoop in a small glass or trencher and pour 1 ounce of vodka over the sorbet. Garnish with mint.

Notes

To make this without an ice surf maker: Pour the mixture into a shallow pan and freeze until scrutinizingly firm. Remove from the freezer and fluff with a fork. Return to the freezer until firm. Scoop the frozen mixture into a blender or supplies processor and process just until smooth. Transfer to an snapped container and freeze until ready to serve.

I suggest using a premium vodka for this recipe. I typically use Titos or Grey Goose to make this sorbet.

Nutrition

Calories: 206kcal | Carbohydrates: 54g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 4mg | Potassium: 64mg | Fiber: 0.2g | Sugar: 51g | Vitamin A: 4IU | Vitamin C: 24mg | Calcium: 6mg | Iron: 0.1mg

• When planning a Princess cruise, I can not speak highly unbearable of the Chef’s Table experience. Six years ago, my sister Jenny and I were guests of Princess Cruises for our trip through the Western Caribbean.

• Our Chef’s Table wits was memorable from start to finish, but the lemon sorbet topped with vodka (served simply as a palate cleanser) was unforgettable.

• We prestigious Jenny’s birthday on the night of our Chef’s Table dinner, and as it turns out, a Princess Trip is one heck of an wondrous way to gloat a special occasion.

This has officially gone lanugo in history as the weightier birthday dinner ever.

• The Chef’s Table has a very limited seating, typically only 10-12 people per night are worldly-wise to be accommodated, and you’ll want to sign up the very moment you workbench the ship and then navigate your fingers that you will be invited to the event.

• If this is important to you (and if you’re anything like me, it will be!) I’d recommend that you try to be one of the very first people to workbench the ship.

• The forfeit for the Chef’s Table is a fraction of what a similar wits would forfeit on land at a high-end restaurant. I don’t use the word wits lightly. This dinner is truly an no-go experience. The meal had so many courses, I lost count. I cannot recommend the Chef’s Table highly enough.

• If you’re fortunate unbearable to get your name on the list and then be invited to join the Chef’s Table, the most important thing to remember is to come hungry! (and pace yourself, seriously, do try to pace yourself)

• Every zest is fantastic and you’ll be full surpassing you unquestionably sit lanugo at the table if you plane eat all of the titbit bites you’re given.

• For a peek into the rest of our Caribbean cruise, trammels out The Weightier Small Gifts For Travelers and What To Do In Cozumel, Mexico.