Ingredients
Equipment
Method
Make simple syrup
- Combine granulated sugar and water in a saucepan, then heat over medium while stirring until the sugar fully dissolves. Stop when the mixture turns clear, then set aside to cool completely.
Chill the lemon mixture
- Stir the cooled simple syrup into fresh lemon juice, lemon zest, and salt until fully combined. Refrigerate the mixture until very cold, at least 4 hours.
Optional egg white for creamier texture
- If using egg white, whip it to soft peaks and fold it into the cold lemon mixture until no streaks remain. Keep the mixture cold until ready to churn.
Churn into sorbet
- Pour the cold lemon mixture into an ice cream maker and churn until thick and slushy, about 20-25 minutes. Look for a pale icy-yellow texture that holds soft peaks.
Freeze to firm
- Transfer the churned sorbet to a container, cover, and freeze at least 2 hours until firm. For scooping, let it sit 2-3 minutes at room temperature if needed.
Serve
- Serve lemon sorbet in chilled bowls or scoop into hollowed lemon halves. Garnish with a light scatter of lemon zest for extra brightness.
Notes
For the brightest flavor, zest first and then juice the lemons; both should be fresh. Chill time matters—cold mixture churns faster and freezes with a cleaner texture. Store covered in the freezer up to 1 week for best quality; freezing is yes, but expect slight texture softening after day 7. For a dairy-free version, skip the egg white for a classic vegan sorbet (or keep it for a slightly softer, creamier bite).