Rich, Tart Lemon Sorbet

[Photograph: Robyn Lee]

The title says it all: this is a smooth, sweet-tart sorbet that's perfect for summer. Or dinner.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

Rich, Tart Lemon Sorbet

About This Recipe

Yield:makes 1 quart
Active time:15 minutes
Total time:45 minutes
Special equipment:ice cream machine
This recipe appears in: The Science of the Best Sorbet Use Liquid Sugars Like Corn Syrup for Smoother, Less Icy Sorbet How to Make Rich, Tart Lemon Sorbet


  • 1 cup fresh juice from 6 lemons, chilled
  • 1 tablespoon zest from 1 to 2 lemons
  • 1 1/2 cups water (preferably filtered or distilled bottled), chilled
  • 2 cups light (clear) corn syrup
  • 1 tablespoon vodka or gin
  • 1/2 teaspoon kosher salt


  1. 1

    Whisk all ingredients except salt together in a bowl until thoroughly combined. Add salt to taste. If water and lemon juice are not chilled, chill in refrigerator until cold.

  2. 2

    Churn in ice cream machine according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until firm, 2 to 3 hours.


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