Lemon Sorbet

  • 2 1/2 cups (591ml) water
  • 1/3 cup (66g) sugar
  • zest of 1 lemon
  • 2 lemons worth of juice


  1. In a medium saucepan, combine 1/2 cup of the water and the sugar. Grate the zest of 1 lemon directly into the sauce. Heat, stirring frequently, until the sugar is completely dissolved.
  2. Remove the pan from the heat and add the remaining 2 cups of water, then chill thoroughly in the refrigerator.
  3. Stir the lemon juice into the chilled sugar syrup, then strain the whole thing before freezing the mixture in your ice cream maker.