Lemon Sorbet

lemon sorbet-01

I absolutely refuse to believe that summer is coming to a close. I will continue to eat ice cream on the porch, run around outside like an idiot and belt out summer tunes – even when it’s 60 degrees outside, because I can. Yeah that’s right – no pumpkin or pecan or apple. Deal with it.

And so, now I present you with a sweet treat that screams summer – lemon sorbet. It’s creamy, cold and the only thing you need when it’s 80 degrees out (or 60).


I have always loved sour things – get rid of those sweet mangos and peaches because I’m gonna go for the fruits that make your mouth pucker – hand over the lemons, kumquats and sourest of oranges. If you’re with me, then you have got to try this recipe. Go full out with all 4 lemons and you will not be disappointed.

If you’re the person who adds extra sugar to your lemonade, you might want to scale back on the acidity. Try this recipe with 2 lemons and go from there.


2 1/2 cups of Water
1-1/4 cup of Sugar
juice from 4 lemons or to taste
zest from all lemons used
1 can sweetened condensed milk (14 oz)

Heat water and sugar on a stovetop on low heat until sugar dissolves. Add in lemon juice and lemon zest. Whisk together until homogeneous.

Strain out the lemon zest. Then whisk in the condensed milk.

Refrigerate overnight (or go ahead and churn it because you want ice cream now; but, it might not be as creamy yadda yadda yadda).

Churn in an ice cream maker. If you don’t have an ice cream machine, try this recipe –grapefruit gelato– and switch out the grapefruit for lemon.



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