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.


  • 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)


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.

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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