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Homemade lemon sorbet


  • 1 cup water
  • 1 cup sugar (use all-natural raw sugar if you like)
  • 1 cup fresh squeezed lemon juice (3-4 large lemons)
  • 2 tablespoons lemon rind


  1. For the simple syrup, in a pot over medium heat, combine the water and sugar together.
  2. Continue stirring until it comes to a boil, remove from heat after you are sure all the sugar crystals have fully disintegrated.
  3. Pour the syrup into a bowl or container, cover, and place in the refrigerator to cool.
  4. In that same large measuring cup combine the lemon juice, rind, and simple syrup. Now taste your sorbet mixture. This is a very strong sorbet recipe that I use in smoothies, so you may want to add more sugar or even make 1-1/2 cups of simple syrup (1-1/2 cups water to 1-1/2 cups sugar). Once your sorbet meets your tastes. Place in a large container, cover, and freeze for a few hours. Note, this sorbet will be very loose because you are really only freezing juice and not a fruit puree. I didn’t bother putting mine in a large pan, instead I just placed it in an airtight container and let it freeze overnight before using it.


  1. I used three large lemons. I found placing them in the microwave for 10-25 seconds loosens them up and allows for more juice. I then grated all three then squeezed the juice into a large measuring cup. I did use a citrus juicer it made the juicing process go faster and caught most of the seeds.

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