Sorbet Recipe

Make simple syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Add the lemon zest. Warm over medium heat, stirring constantly, until the sugar is fully dissolved and the mixture is just below a simmer (do not boil hard). This should take about 3–5 minutes.

Remove the saucepan from the heat and let the syrup steep with the lemon zest for 10 minutes to extract aroma and oils. After steeping, strain the syrup through a fine-mesh sieve to remove the zest solids and return the clear syrup to a bowl.

Stir in 1 cup fresh lemon juice, 2 tsp light corn syrup (if using), and a pinch of fine sea salt into the warm syrup. Taste and adjust: it should be bright and slightly sweeter than you want the finished sorbet because freezing dulls flavors.

Cool the mixture to room temperature, then chill thoroughly in the refrigerator until cold, about 1–2 hours. For best clarity and texture, you can refrigerate longer (up to 4 hours) or overnight.

If you do not have an ice cream machine: pour the chilled mixture into a shallow, freezer-safe metal or glass pan and place in the freezer. Every 30 minutes, scrape and break up the ice crystals with a fork vigorously, repeating until evenly frozen and scoopable (about 3–4 hours).

Churn (if using an ice cream maker)

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

Transfer the churned sorbet (or the hand-scraped frozen sorbet) into a lidded, freezer-safe container. Smooth the top with a spatula. For a firmer texture, cover the surface with a piece of parchment directly on top to minimize ice crystals, then seal and freeze for at least 2 hours to firm up.

If the sorbet is too firm to scoop, let it sit at room temperature for 5–10 minutes or stir in up to 2 tablespoons cold water to loosen slightly (add water sparingly).

Serve in chilled bowls or glasses, garnished with a lemon slice or a sprig of mint if desired.

Store leftover sorbet in the freezer for up to 2 weeks for best quality; allow to soften slightly before scooping.