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.
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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20-25 minutes.
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.
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
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 207.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 456 mg | 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.
