The Best Vanilla Lemon Sorbet

Experience the perfect balance of zesty citrus and creamy sweetness with *The Best Vanilla Lemon Sorbet*. This refreshing dessert elevates traditional sorbet by infusing pure vanilla extract into a tangy lemon base, creating a unique flavor profile that’s both bright and indulgent. Made with freshly squeezed lemon juice, fragrant lemon zest, and just a hint of salt to enhance the flavors, this sorbet is a summer favorite you’ll want year-round. For an extra velvety texture, an optional whipped egg white can be folded in, giving the frozen treat a smooth, creamy consistency. Whether you use an ice cream maker or a simple freezer method, this quick 15-minute prep recipe yields a delightful homemade dessert that’s perfect for entertaining or satisfying a sweet tooth. Serve it alongside fresh berries, in a crispy cone, or simply by the scoop for a delectable frozen treat that tastes like sunshine.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 6

Ingredients

• 5 medium Lemons
• 200 grams Granulated sugar
• 475 milliliters Water
• 1 teaspoon Pure vanilla extract
• 1 pinch Salt
• 1 large Egg white (optional, for creamier texture)

Directions

Step 1

Rinse the lemons thoroughly under cold water. Using a fine grater, zest 2 of the lemons, being careful not to include the bitter white pith.

Step 2

Juice all 5 lemons to extract about 120 milliliters (1/2 cup) of lemon juice. Strain the juice through a fine-mesh sieve to remove seeds and pulp.

Step 3

In a medium saucepan, combine the granulated sugar, water, and lemon zest. Heat the mixture over medium heat, stirring, until the sugar has completely dissolved. This should take about 3-5 minutes. Remove from heat and let it cool to room temperature.

Step 4

Once cooled, stir in the strained lemon juice, pure vanilla extract, and a pinch of salt. Taste the mixture and adjust if needed, adding a bit more lemon juice for extra tartness or more water if it’s too strong.

Step 5

Optional: If using the egg white, beat it in a clean mixing bowl until it reaches soft peaks. Gently fold the beaten egg white into the lemon mixture to add creaminess and improve the texture of the final sorbet.

Step 6

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20-25 minutes.

Step 7

If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Freeze for about 4 hours, stirring with a fork every 30-60 minutes to break up ice crystals and ensure a smooth texture.

Step 8

Once the sorbet is fully frozen, scoop into bowls or cones and serve immediately. Store any leftovers in an airtight container in the freezer for up to 2 weeks.

Nutrition Facts

Serving size	1009.6 grams (1009.6g)

Amount per serving	% Daily Value*
Calories	876

Total Fat 1.00g	1%
Saturated Fat 0.10g	1%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 215mg	9%
Total Carbohydrate 227.80g	83%
Dietary Fiber 8.00g	29%
Total Sugars 207.50g
Protein 6.80g	14%

Vitamin D 0IU	0%
Calcium 106mg	8%
Iron 2mg	10%
Potassium 456mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.9%

Protein: 2.9%

Carbs: 96.2%