Lemon Sorbet
This icy lemon treat is delicious and refreshing! Perfect for a mid-day snack or at the end of a big meal, when you have room for just a little sweetness.
You can use a sugar substitute for up to a third of what is called for, however anymore than that and the texture of the sorbet will be affected. Sugar lowers the freezing point, keeping the sorbet from freezing into a rock hard mass. You can omit the alcohol, although that also keeps the texture from freezing too solid.
Whisk everything together, stirring until the corn syrup is completely dissolved.
Pour into an ice cream maker and churn until smooth and icy, about 20 minutes.
Once it is smooth and icy, pour into a container and freeze until needed.
Lemon Sorbet
Ingredients
- 1 cup fresh lemon juice from about 6 lemons
- 1 ½ cups light corn syrup
- 1 ½ cups cold water
- 1 Tbsp vodka or gin
- 1 Tbsp lemon zest
- ½ tsp salt
Instructions
- Whisk together the lemon juice and the corn syrup until dissolved, then stir in the remaining ingredients.
- Pour into an ice cream maker and allow to churn until icy and smooth. Transfer to a container, seal and freeze until needed.
Notes
You can use a sugar substitute for up to a third of what is called for, however anymore than that and the texture of the sorbet will be affected. Sugar is what keeps the sorbet from freezing solid, removing too much will prevent the soft icy texture. You can omit the alcohol, although that also keeps the texture from freezing too solid.
Tried this recipe?Let us know how it was!
What do you think about using Maple syrup instead of Corn syrup? Or can you suggest another syrup sweetener that isn’t as hard on your blood sugars? The recipe looks awesome by the way 🙂
I know sugars can reek havoc on our bodies, and with this recipe having so much it really is a recipe to try as a ‘once in a while treat’ 🙂 Ice creams and sorbets are recipes that really need to use a fair amount of sugar, since that is the main ingredient that is creating the smooth and creamy texture – versus and icy/crystallized one.
Corn syrup is really the best to use when making sorbets if you want the best taste and texture. First because it has a neutral flavor (in comparison to maple syrup), it won’t be completing with the other flavors in the sorbet. Second, the thickness of the corn syrup is key to the mixture (a thick base=thick sorbet, thin base=icy sorbet). Because it is less sweet then other sugars it won’t overly sweeten the mixture so you can use a larger amount – which is good since you want the mixture to be thick. Once frozen it will produce a dense, smooth, ice cream-like texture. If you choose to substitute out some of the corn syrup for another type of sugar, the texture will really decline. It will be very icy in texture (crystallized), instead of silky smooth. But if you try it out with maple syrup, please let me know how it turns out!