Lemon Sorbet Sunshine (with an Orange Twist)

Two batches of limoncello tucked away for a time and almost 40 zested lemons to spare. With the weather heating up, now would be the perfect time to make a refreshing summer treat: lemon sorbet!

The following recipe makes about a pint.

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 cup fresh squeezed lemon juice
  • zest from 1 orange
  • (optional: thin orange slices and mint leaves for garnish)

Directions

Make a simple syrup by boiling the water and sugar in a saucepan. Remove the syrup from heat after boiling and let it cool.

Combine the cooled syrup, lemon juice, and orange zest. Use an ice cream maker, following your machine’s instructions, or a juicer with a sorbet option. If you’re using a juicer, freeze the ingredients in ice cube trays first (takes a few hours), then run the cubes through the juicer. Use an airtight container to store your sorbet and keep in the freezer.

IMG_7864
Reused container from store bought sorbet.

Teaspoon by teaspoon, I’ll be savoring my lemon sorbet for the next two months…while looking forward to limoncello!

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