Ingredients
- Granulated Sugar: 1 cup
- Water: 1 cup
- Freshly Squeezed Lemon Juice: 1 1/2 cups
- Lemon Zest (finely grated): 1 tablespoon
- Light Corn Syrup: 2 tablespoons
- Fine Sea Salt: 1/4 teaspoon
Instructions
- Step 1: Combine the granulated sugar and 1 cup of water in a medium saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved, forming a clear simple syrup. Remove from heat and allow to cool for 10 minutes.
- Step 2: Stir the fresh lemon juice, lemon zest, light corn syrup, and sea salt into the simple syrup mixture. Whisk until all ingredients are fully incorporated.
- Step 3: Transfer the entire lemonade mixture to a covered container and refrigerate until it is thoroughly chilled, ideally for at least 4 hours or overnight. The mixture must be very cold before churning.
- Step 4: Pour the chilled lemonade base into an ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 30 minutes, until the sorbet has the consistency of soft serve.
- Step 5: Transfer the churned sorbet to a freezer-safe, airtight container. Freeze for an additional 2 to 4 hours to harden the sorbet before scooping and serving.
Notes
- For best texture, store the sorbet in a shallow, airtight container pressed with parchment paper directly against the surface; it will keep well for up to two weeks.
- Since homemade sorbet freezes extremely hard, let it sit out on the counter for 5 to 10 minutes before attempting to scoop, ensuring a smoother, more enjoyable texture.
- Elevate this bright dessert by serving scoops topped with a few fresh raspberries and a tiny sprig of mint, or float a scoop in a glass of chilled sparkling white grape juice for an instant cocktail.
- The light corn syrup is essential for achieving a smooth, scoopable texture, but ensure you use freshly squeezed lemon juice and finely grated zest, taking care to avoid the bitter white pith.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American