Lemon Sorbet

Here comes summer (insert whoop!), and what more could you want than a freezer full of your own, home made sorbet! Sorbet is so, so cheap to make, really easy and very rewarding. You can also make the flavour sweeter (Emma) or more tangy (Andrew) depending or your preference.

Having a ice cream machine does make the whole process so much easier. I got mine for my last birthday, and I’m in love! I’ve created a whole range of new flavour combinations, please come back and visit for future ice cream and sorbet recipes such as Moscato and Rose Water Sorbet and Baileys and Nutella Ice Cream.

lemon sorbet


  • 200mL to 300mL fresh lemon juice
  • 2 cups caster sugar
  • 2 cups of filtered water


  • Pot
  • Whisk
  • Measuring cups
  • Juicer
  • Sieve
  • Ice cream machine


  1. Heat water and sugar together, bring to boil.
  2. Whisk often until the sugar dissolves.
  3. Lower heat and allow to simmer for 5 minutes, whisking often.
  4. Pour sugar syrup into a heatproof container and allow to cool.
  5. Once cooled, add strained lemon juice to taste. Keeping in mind, that once frozen the flavour will be muted.
  6. Place in ice cream machine and churn until stiff.
  7. Remove from machine and place in pre-chilled container in freezer.
  8. Allow to firm up before serving.

Variations and science stuff

  • Try 2 parts lemon juice to 1 part lime juice for a subtle change.
  • Add 50 mL of gin or vodka to make an adult sorbet. Alcohol makes sorbet and ice cream softer (i.e. easier to scoop) which can be helpful, but can also make it too soft if you add to much.
  • Reduce the amount of sugar syrup and increase lemon juice to make a base for a tasty margarita slushy.
  • If your mix is bitter (perhaps due to your lemons), add some salt (not more sugar) to reduce this.
  • Fine, smooth sorbet and ice cream is made by very quick freezing. The faster the freeze, the smaller the crystals. The smaller the crystals the smoother the result. By chilling your mix before adding it to your machine, you can facilitate faster freezing. This is also why using liquid nitrogen and dry ice results in such wonderful ice cream.