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Scoops of lemon sorbet in black ceramic bowls on a white marble cooktop, garnished with fresh lemon zest for a colorful, refreshing presentation.

Lemon Sorbet Recipe

This salted caramel tart features a buttery biscuit base, luscious caramel filling, and silky chocolate ganache. Topped with sea salt flakes, it’s an irresistible dessert for any occasion.
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Prep Time 15 minutes
Cook Time 1 day 1 hour
Total Time 1 day 1 hour 15 minutes
Course Dessert
Cuisine western
Servings 6
Calories 71 kcal

Equipment

  • Microplane or Fine Grater
  • Small Bowl
  • Saucepan
  • Wooden spoon
  • Large Pitcher or Mixing Bowl
  • Tall Canister or Shallow Freezer-Safe Container
  • Whisk
  • Loaf Pan (optional)
  • Ice Cream Scoop
  • Serving Bowls or Cups
  • Knife

Ingredients
  

  • 1 lemon's peel finely diced
  • 1 cup water
  • ½ cup sugar
  • ½ cup lemon juice
  • ½ cup carbonated mineral water
  • 6 strips of lemon zest for garnish

Instructions
 

Prepare the Lemon Syrup:

  • In a saucepan, 1 cup of water, and sugar. Stir the mixture together until the sugar is dissolved.
    A microplane grater zesting a fresh lemon over a small black bowl on a white marble cooktop, with the finely diced yellow peel neatly collected in the bowl.
  • Combine diced lemon peel
    A black saucepan on a white marble cooktop, with finely diced lemon peel being added to the gently simmering water and sugar mixture, releasing aromatic steam.
  • Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and allow it to simmer for 5 minutes. This will help infuse the flavors.
  • Remove the saucepan from the heat, and set it aside to cool completely.

Mix the Lemon Sorbet Base:

  • In a large pitcher or mixing bowl, combine the cooled lemon syrup (including the lemon peel), lemon juice, and mineral water.
    A small black saucepan on a white marble cooktop with water and sugar being stirred by a wooden spoon, as the mixture gently heats and begins to dissolve.
  • Stir everything together thoroughly to ensure the ingredients are well blended.
    A black saucepan on a white marble cooktop, with finely diced lemon peel being added to the gently simmering water and sugar mixture, releasing aromatic steam.

Freeze

  • Pour the lemon mixture into a tall canister or a large shallow container suitable for freezing.
    The strained lemon mixture being poured into a black metal loaf pan resting on a white marble cooktop, ready to be frozen into sorbet.
  • Freeze the mixture for about 1 ½ hours, then remove it from the freezer and whisk it thoroughly to break up any ice crystals.
  • Return the canister to the freezer, and stir again every hour for about 4 hours. The more you stir, the smoother and lighter the sorbet will become, as this incorporates air into the mixture, resulting in a fluffier texture.
    A frozen lemon sorbet in a black metal loaf pan on a white marble cooktop, garnished with thin strips of vibrant yellow lemon zest for a decorative touch.

Serve with a Garnish

  • Once the sorbet is ready, scoop it into bowls or cups and garnish each serving with a twist of lemon peel for a fresh, decorative touch.
    Scoops of lemon sorbet in black ceramic bowls on a white marble cooktop, garnished with fresh lemon zest for a colorful, refreshing presentation.