Homemade Lemon Sorbet

If you haven’t heard already, this July 4th week marked the hottest recorded temperature on earth, ever.

Crazy, right?

With hair-killing heat and humidity like this, we all need an easy cool down, and this refreshing lemon sorbet may be the sweet answer.

It’s tangy and incredibly refreshing and within this post, I’m sharing the super simple recipe, this adorable serving twist, plus more food on the move with and a brand new “Food in Motion” video.

Jump to Recipe

Of course, you can serve sorbet in a pretty little dessert dish, but if you want to elevate your presentation, consider using the actual lemons as the dish.

Bring these cuties out on a platter and your sorbet-loving guests will not be able to suppress their swoon.

The frosted lemon peel only adds to the cool down.

Using the lemon peel as the dessert dish will require a small amount of prep, but it’s worth it.

Slice off the bottom of the lemon about 1/4, and use a small spoon to carefully carve out the pulp and juice. Scoop it out directly into a bowl and strain it later to preserve the juice.

Also, slice the small top tip of the lemon off, which will allow the lemon to sit up, without tipping over. Be sure to see my Food in Motion video below to see how easily they sit upright.

Place the newly cut lemon cups on a tray and place in the freezer so they can develop a nice frost over the surface of the peel, which adds to the chilled and lovely presentation.

You’ll need a few extra lemons for the zest. See the full recipe below.

NOTE: When filling the chilled lemon peel cups, the temperature from your hand will likely melt some of the frost around the peel. That’s another reason, the sorbet-filled cups will need another blast in the freezer before serving.

Technical Side Note

Before I dive deeper into this lemon sorbet, allow me to share a quick technical note that you may find useful.

If you look carefully in the bottom right corner of the above photo, you’ll see an IPad through the forsythia blooms. That was an accident. Initially I was inclined to edit it out of this picture, but decided to leave it in and take the opportunity to talk about how I use my tablet in my videography and photography.

I shoot everything with a Canon 5D Mark IV, which has WI-FI capability and features an app (Canon Camera Connect), that transfers images and video to my smartphone or tablet in addition to other features.

I can adjust important camera settings, operate the remote control with timer and the shutter release right from my tablet or phone. Here, the tablet is displaying exactly what the camera sees. This is ideal for flatlay shots like this, when the camera’s viewfinder is above my head or beyond my line of sight.

It’s been a very convenient tool, because my tablet or phone act as a mini monitor, which allows me to position my hands, body and props exactly the way I want, before the picture is taken or while the video is recording.

This lemon sorbet full recipe (and my Food in Motion video) is further down in this post but I do want to talk about one ingredient in particular, and that’s liquor (or in my case, liqueur with its lower alcohol content).

As you know, sorbet has a very smooth texture and adding a small amount of alcohol to the recipe lowers the freezing temperature and helps keep the sorbet from freezing solid, ensuring it has that smooth texture we expect from sorbet frozen dessert.

You can use vodka, tequila or whiskey but I used a Limoncello Lemon Liqueur, mostly because I liked the colorful and attractive labeling on the bottle. I know, very scientific, right?

Don’t be tempted to spike this sorbet mixture with more than a tablespoon of liqueur/liquor because too much alcohol will actually prevent your sorbet from freezing at all.

FREEZER BOWL TIP: I keep my ice cream maker freezer bowl (wrapped in plastic wrap to prevent exterior crystal buildup), in the freezer whenever it’s not in use.

That way, it’s always ready, when the mood hits me to make a delicious frozen treat.

Food in Motion

By the way, if you enjoyed my Food in Motion video, and clicked to watch it over on You Tube, feel free to subscribe to my channel. I’m starting to put a bit more attention on posting videos over there, and I appreciate the support.

I suggest you leave the sorbet in the freezer overnight, before filling your lemon cups.

Be sure to slip the sorbet-filled lemon cups back in the freezer for a few hours before serving them.

I’ve had a thing for lemon flavored desserts for some time, and you can see more of recipes featuring lemons in the following previous posts:

Sweet Lemon Cheesecake

Lemon Meringue Mini Tarts

Lemon Blueberry Bundt Cake

Lovely Lemon Cheesecake with Lemon Curd

This homemade lemon sorbet is simply delicious all by itself.

I think if you wanted to add something else to this dessert, a light wafer cookie, like Homemade Pizzelles would be a perfect accompaniment.

Meanwhile, I hope you give this Homemade Lemon Sorbet recipe a try.

Stay cool & safe in this heat.

Thanks so much for popping by.

See you back here next time.♥