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Lemon Sorbet
🍰 Desserts Vegetarian

Lemon Sorbet

🍰 Desserts

Lemon sorbet sharp enough to reset your palate, the Italian meal-interval classic. Intensely flavoured and smooth, better than the tubs at the store. Keeps a week in the freezer — surface it with parchment between sessions.

Prep 23 min Cook 2 min Serves 8 Medium

Ingredients

  • Salta pinch
  • Lemon1
  • Milk1 cup
  • Sugar1 tsp
  • Vanilla Extract1 tsp
  • Coconut Water1 cup, chopped
  • Lemon Zest1 tbsp

Instructions

  1. 1

    Chill the mixture base thoroughly before churning — cold bases freeze with finer, creamier texture.

  2. 2

    Dissolve the sugar into the base — warm gently for custard styles, just stir for fruit bases.

  3. 3

    Blend in the lemon — taste again; the frozen version will be less sweet and less intense than this.

  4. 4

    Freeze in a shallow tray, scraping and stirring vigorously every 30 minutes, three or four rounds, if churning by hand.

  5. 5

    Transfer to a container, press a sheet of parchment on the surface, and freeze four hours until scoopable.

Chef's tip

Resting a custard or pudding overnight deepens the flavour and sets a cleaner slice.

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Watch how it's made

Video: How to make 3-Ingredient Lemon Sorbet · on YouTube