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Home › Recipe Index › Desserts
2-INGREDIENT LEMON SORBET (SORBETTO AL LIMONE)
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by Candace Nagy
Published: Jun 7, 2024
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Sweet, tangy and vegan yet oh-so-creamy, this Italian lemon sorbet is summer in
a cup. And it's unbelievably easy: You need just 2 ingredients and no specialty
equipment!
Photo Credits: Katherine Irwin
In Italy, locals enjoy lemon sorbet as a warm-weather refreshment, palate
cleanser, digestive, and even as a breakfast staple. And while Sicily has
perfected its world-famous citrus Sorbetto al Limone, it was 8th Century Arab
settlers who first introduced the island to these tart fruits, sugar cane, and
to the concept of sorbet—eventually leading natives to discover gelato, granita,
and the first versions of this lemon sorbet recipe!
Today, Sicily produces millions of tons of citrus fruits, with lemon and orange
groves aplenty in the fertile lands surrounding Mount Etna. So it’s no surprise
that treats like Sorbetto al Limone, Limoncello, and Sgorropino have become
synonymous with Italian cuisine.
The juice and zest of fresh, sun-ripened lemons infuse the simple syrup. The
syrup is then frozen, becoming an irresistibly refreshing dessert. Whether you
want to recreate the citrus sorbets you tasted while traveling in Italy, or
simply looking for a cool refreshment, this recipe is for you!
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LEMON SORBET INGREDIENTS
Fresh lemons right off the tree are the star of Sorbetto al Limone. Their rinds
infuse the simple syrup with a vibrant note that complements the otherwise sweet
flavor profile.
* Fresh lemons: Choose a tart lemon variety, like the Lisbon or Eureka lemon
which is known for its thicker skin (more zest!). If you’re a fan of Meyer
lemons, keep in mind that they are sweeter and have a much thinner zest, so
it won’t be quite as complex and refreshing.
* Sugar: Plain white granulated sugar is best.
* Mint (optional): Makes the sorbetto extra refreshing!
HOW TO MAKE HOMEMADE LEMON SORBET
This recipe doesn’t take long to prepare but it does require a stretch in the
freezer and frequent mixing, so plan to make Sorbetto al Limone on a day when
you’ll be home for at least 5 hours.
* At least 1 hour before cooking: chill the mixing bowl. Place a large
stainless steel mixing bowl or sealable container into your freezer to chill
while you prep the lemons and make and chill the simple syrup.
* Peel and juice the lemons. Scrub, dry, and peel 4 to 5 fresh lemons–enough to
get ⅔ cup fresh lemon juice. Take care to peel just the very outer yellow
part of the peel (the zest), avoiding the white layer beneath (the pith) that
can sometimes be quite bitter. Once peeled, juice the lemons and filter the
juice through a strainer.
* Prepare the simple syrup. Combine the lemon zest, ¾ cup sugar, and 1 cup
water in a saucepan and simmer until the sugar is completely dissolved. Chill
in your fridge for at least 45 minutes.
* Strain, blend, freeze, and mix. Add the strained lemon juice, chilled simple
syrup (remove the peels), and blend until frothy. Transfer to a bowl, cover,
and freeze. Give the mixture a brisk mix about every 30 to 45 minutes to help
it develop a smooth consistency, instead of a typical granita-like texture.
You can use a manual whisk or electric mixer. Do this until it's frozen
through, about 4 hours in total.
* Enjoy. Serve it immediately before you’re ready to dig in. But don’t worry if
it melts a bit — you can always serve it in cups as a refreshing drink to sip
slowly.
WAYS TO MIX IT UP
This is a perfectly simple lemon sorbet recipe, but you can dress it up a bit if
you’d like:
* For an adult version of this summer dessert, add 1 to 2 tablespoons of
limoncello to the simple syrup.
* Not a fan of lemons? Swap out the citrus for another favorite such as orange,
which is nearly as popular in Sicily.
* Add egg whites for an even creamier consistency and to speed up the freezing
process. Egg whites also act as a stabilizer. Whisk 2 tablespoons of egg
white (about 1 large egg) until stiff peaks form, then gently incorporate it
into the syrup mixture before freezing.
HOW TO MAKE LEMON SORBET USING AN ICE CREAM MACHINE
Using an ice cream machine will speed up the process and yield a much creamier
result. If you choose to go this time-saving route, add the simple syrup to the
prechilled (12 to 24 hours) insulated bowl and follow the instructions for your
machine. Depending on the model, the process typically takes around 30 minutes.
WHAT TO SERVE WITH LEMON SORBET
Sorbetto al Limone is a typical palate cleanser and digestive, and in Sicily,
it’s even considered a breakfast food.
Enjoy it between courses, at the end of a meal, or simply anytime you feel like
it. Scoop it into a brioche roll, use it to whip up a batch of Sgroppino, or
serve it all on its own.
LEFTOVERS AND MAKING AHEAD
Like most frozen treats, you won’t want to store Sorbetto al Limone for too
long, risking changes to its flavor and texture. It’s best enjoyed within a few
days of preparation but can be kept in the freezer in a stainless steel food
storage container with a tight-fitting lid for up to 15 days.
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5 from 1 vote
2-INGREDIENT LEMON SORBET (SORBETTO AL LIMONE)
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Candace Nagy
A classic Italian summer treat, this refreshing dessert is vegan, gluten free,
easy, uses just 2 ingredients, and a total crowdpleaser–what's not to like? Just
be sure to make it when you'll be at home for about 4 hours, as you need to mix
it every 30 minutes or so until it's frozen for a creamy consistency. Or feel
free to use an ice cream machine if you have one (see note).
Prep – 20 minutes mins
Cook – 5 minutes mins
Chilling time 4 hours hrs
Total – 4 hours hrs 25 minutes mins
Cuisine:
Italian
Serves – 4 (makes 2 cups)
Course:
Dessert
EQUIPMENT
* Stainless steel mixing bowl
INGREDIENTS
1X2X3X
* ▢ ⅔ cup freshly squeezed lemon juice (from about 4 to 5 fresh lemons), plus
their peels
* ▢ ¾ cup sugar
* ▢ Fresh mint leaves (optional), for garnish
INSTRUCTIONS
* At least 1 hour before cooking: chill the mixing bowl. Place a large
stainless steel mixing bowl into your freezer to chill while you prep the
lemons and simple syrup.
* Meanwhile, peel the lemons. Wash and dry the lemons, then peel the zest into
strips, taking care not to peel the white pith along with it (save the peeled
lemons for later).
* Make a simple syrup. Place the sugar, lemon zest strips, and 1 cup of water
into a saucepan and set over medium-low heat. Stir until the sugar is
completely dissolved, about 5 minutes. Remove from the heat, use tongs to
remove and discard the peels, then chill until cool, at least 45 minutes.
* Juice the lemons. Set a fine mesh strainer over a bowl, then slice the lemons
in half and juice them through the filter. Cover and set in your fridge to
chill while the simple syrup cools.
* Blend. Add the chilled simple syrup and lemon juice to a blender and blend
until frothy, about 2 minutes.
* Pour the mixture into the chilled bowl, cover, and freeze. Give the mixture a
vigorous mix about every 30 to 45 minutes to help it develop a smooth
consistency, instead of a typical granita-like texture. You can use a manual
whisk or electric mixer. Do this until the sorbet is completely frozen, about
4 hours in total.
* Serve. Spoon into chilled serving glasses and garnish with a sprig of mint
(if using). Enjoy, and don’t worry if it melts a bit — you can always serve
it in cups as a refreshing drink to sip slowly.
NOTES
* Visit our shop to browse quality Mediterranean ingredients including olive
oils, honey, jams, and spices.
* It’s OK if a few zest peels remain in the simple syrup — they’ll blend up
nicely later.
* Using an ice cream machine will speed up the process. Add the simple syrup to
the pre-chilled (12 to 24 hours) insulated bowl and follow the instructions
for your machine. Depending on the model, the process typically takes around
30 minutes.
NUTRITION
Calories: 153.3kcalCarbohydrates: 40.2gProtein: 0.1gFat: 0.2gSaturated Fat:
0.02gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium:
0.8mgPotassium: 42.6mgFiber: 0.1gSugar: 38.4gVitamin A: 2.4IUVitamin C:
15.7mgCalcium: 2.8mgIron: 0.1mg
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Candace Nagy is a passionate food writer who gets excited about sharing new ways
of looking at the foods we eat, from food origins and heritage to systems and
science, and everything in between. A Los Angeles native, she explores food
through the lens of culture, class and creativity, often taking cues from the
foods she grew up eating and those she has discovered during her travels. Her
writing can be found at EatingWell, The Spruce Eats, Clean Plates, and elsewhere
in the vast internet universe.
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COMMENTS
1. Bridget says:
June 8, 2024 at 9:00 am
Is it kept in the freezer until time to serve at the end of a dinner?
Reply
1. TMD Team says:
June 10, 2024 at 1:48 pm
Yes! That would be the best way to go so it doesn't melt.
Reply
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