How to make sorbet

Use your ice cream maker or blender to make cool and refreshing sorbets in no time.

Points to remember:

  • To make a traditional lemon sorbet you'll need to start by making a sugar syrup. Put 250ml water in a pan and add 250g white caster sugar and a strip of lemon peel. Bring to a simmer to dissolve the sugar then leave the mixture to cool. This allows the flavour from the lemon peel to infuse into the syrup.
  • When the syrup has cooled remove the lemon peel and add the lemon juice – we used 100ml.
  • You can now freeze the mixture by pouring it into a freezable container and placing directly into your freezer. Take it out of the freezer every hour or so to stir it and break up the ice crystals. Repeat until it’s a scoopable consistency.
  • Alternatively pour the mixture into an ice cream machine and follow the manufacturers instructions, ours took about 1 hour.
  • For a cheat's sorbet, you can freeze the syrup solid, cut it into chunks then blitz it in a blender until slushy and refreeze until scoopable.

Try out our lemon sorbet recipe and our cheat's pineapple thai basil & ginger sorbet.

Looking for more inspiration? Take a look at all our favourite sorbet recipes.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.