Restaurants›The Wishing Well›Lemon Sorbet Recipe

Lemon Sorbet Recipe

Inspired by The Wishing Well
Time4h
Serves6

Make Lemon Sorbet Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sorbet Base

Finishing / Serve

Method

Sorbet Base

1

Make simple syrup

Combine 2 cups water and 1 cup granulated sugar in a small saucepan. Add lemon zest and a pinch of fine sea salt. Heat over medium, stirring occasionally, until the sugar has fully dissolved and the mixture just reaches a simmer (do not boil hard). Remove from heat and let the zest steep for 10–15 minutes to infuse flavor.

2

Strain and cool

After steeping, strain the syrup through a fine-mesh sieve into a heatproof bowl to remove lemon zest. Press gently on zest to extract liquid, then discard solids. If using, stir in 1 tsp light corn syrup now to improve scoopability. Cool the syrup to room temperature (about 20–30 minutes).

3

Add lemon juice

Once the syrup is cooled, stir in 1 cup fresh lemon juice. Taste and adjust: the sorbet should be bright and slightly more tart than you expect because freezing mutes acidity. If it tastes too sweet, add up to 1–2 tbs additional lemon juice; if too tart, add up to 1–2 tbs simple syrup or a pinch more sugar dissolved in a teaspoon of warm water.

4

Chill mixture

Cover the lemon-sugar mixture and refrigerate until thoroughly chilled, at least 2 hours or overnight. Thorough chilling improves freezing performance and texture.

5

Freeze in ice cream maker

Pour the chilled lemon mixture into a pre-frozen ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes).

6

Firm up in freezer

Transfer the churned sorbet to an airtight container, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface to prevent ice crystals, seal the lid, and freeze until firm, about 2–4 hours.

Finishing / Serve

7

Remove the sorbet from the freezer 5–10 minutes before serving to soften slightly for easier scooping.

8

Scoop into chilled bowls or coupe glasses. Garnish each serving with a lemon slice or twist and a mint leaf. Serve immediately.

9

Storage: keep sorbet in an airtight container in the freezer for up to 2 weeks. Let soften 10 minutes at room temperature before scooping for best texture.