Lemon sorbet

Lemon sorbet

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(5 ratings)

Prep: 10 mins Cook: 10 mins plus freezing


Serves 4 - 6

A simple and refreshing lemon sorbet with just 4 ingredients, serve as a light dessert or in between courses at a dinner party

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (6, including vodka)

  • kcal179
  • fat0g
  • saturates0g
  • carbs42g
  • sugars42g
  • fibre0g
  • protein0g
  • salt0g
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  • 250g white caster sugar
  • thick strip of lemon peel
  • juice of 2-3 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp vodka (optional)



    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…

To serve

  • zest of half a lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off the heat and leave to cool. Pick out the lemon peel and discard. Measure out 100ml of lemon juice and add to the sugar mixture along with the vodka if using.

  2. Pour into a freezer box and freeze for 1hr 30 mins then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.

  3. Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month. Serve scoops of sorbet decorated with a few curls of lemon zest.

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Comments, questions and tips

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26th May, 2016
Made this after seeing two 5* reviews at the top - but comments section doesn't seem to show them as ratings or comments. Haven't rated this myself as it's AWFUL - way too sweet and virtually no lemon flavour at all - in fact it tastes more of vodka. A big disappointment as Lemon Sorbet is a family favourite. IF I ever made it again, I'll be adding a LOT more lemon juice (and more like a teaspoon of vodka as two tablespoons keeps it a complete mush).
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26th May, 2016
My tip would be to add more like 400ml of lemon juice to the same amount of sugar as on the recipe, possibly more, as freezing the mixture mutes the flavour. If you use vodka, don't be tempted to use the two tablespoons in the recipe as it keeps the mixture far too mushy - try a quantity more like 2 teaspoons.
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