Lemon Sorbet Recipe

Juicing the Lemons

Roll the lemons on a countertop to soften them. Cut them in half and juice them using a citrus juicer or a fork. You should have about 1 cup of fresh lemon juice.

Making the Sugar Syrup

In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Heat over medium heat, stirring until the sugar completely dissolves. Remove from heat and let it cool to room temperature.

Mixing Ingredients

In a large bowl, combine the fresh lemon juice, the remaining 1 cup of water, and the cooled sugar syrup. If using, add lemon zest for extra flavor.

Chilling the Mixture

Pour the mixture into a shallow, freezer-safe container. Cover it with a lid or plastic wrap and place it in the freezer.

Churning the Sorbet

Every 30 minutes, take the mixture out of the freezer and stir it with a fork to break up ice crystals. Repeat this process for about 3-4 hours, or until the mixture is completely frozen and has a fluffy texture.

Serving the Sorbet

Scoop the lemon sorbet into bowls or dessert glasses. Garnish with fresh mint leaves if desired and serve immediately.