Lemon Sorbet Recipe

Lemon Sorbet Recipe
Staff Writer
Lemon sorbet in cups

Alberto Peroli

Lemon sorbet in cups

These are so simple to make — it’s just a matter of squeezing, stirring, and freezing! They look so fabulous in their frozen lemon cups. If you don’t have the time to make the sorbet, then just fill the cups with good ice cream and serve.


  • 1 1⁄3 cups superfine sugar
  • 1 ¾ cups water
  • Juice of 6 lemons (cut the lemons in half through the center)
  • Grated zest of 2 lemons


Pour the sugar and water into a saucepan and place over medium heat. Bring to a boil, stirring every few minutes until all the sugar has dissolved.

Take off the heat and stir in the lemon juice and zest. Pour into a large plastic container and let cool.

Once cooled, put the sorbet in a freezer, stirring every 30 minutes so that no large ice crystals form.

While the sorbet is setting, scoop out the fibers from the halved lemons and slice off just enough of the bottoms of the lemons so that they will stand upright. Put in the freezer.

Once the sorbet has set, scoop into the frozen lemon cups and serve straight away.

Lemon Sorbet Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Lemon Sorbet Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.