Ingredients
Equipment
Method
Make the simple syrup
- Combine granulated sugar and water in a saucepan. Heat over medium, stirring, until the sugar fully dissolves, 3-5 minutes, then remove from heat.
- Cool the simple syrup completely. Pour it into a container and let it stand until room temperature, then cool further as needed so it’s no longer warm.
Mix and chill
- Stir the cooled simple syrup with fresh lemon juice, lemon zest, and salt until evenly combined. Mix thoroughly so the tartness is uniform throughout.
- Refrigerate the lemon mixture until very cold. Chill for at least 4 hours so it’s ready for churning and helps create a finer ice texture.
- If using egg white, whip it to soft peaks. Fold the whipped egg white into the cold lemon mixture gently to keep it airy.
Churn and freeze
- Churn the mixture in an ice cream maker until thick and slushy, about 20-25 minutes. Stop when it looks like pale, spoonable sorbet.
- Transfer the churned sorbet to a container and freeze at least 2 hours until firm. Keep it covered to prevent ice crystals from forming.
- Serve in chilled bowls or scooped into hollowed lemon halves. Plate quickly so the texture stays icy and sharply tart.
Notes
For the smoothest result, make sure the simple syrup and the lemon mixture are fully cold before churning; warm mixture can lead to icier texture. Store leftovers covered in the freezer for up to 2 weeks. This sorbet freezes well but will harden—let sit 3-5 minutes at room temperature before scooping. For a dairy-free lemon dessert, it already is dairy-free; for an egg-free option, skip the egg white.