Lemon Sorbet

Preparation info

  • Makes 1 quart sorbet to serve

    6 to 8

    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About

This lemon mixture is so heavy in sugar that it can also be frozen directly in the freezer as granita: Stir once or twice as it freezes and it will set to the perfect soft, slightly granular texture. When serving, simply scrape curls of the lemon mixture into chilled glasses, using a spoon.


  • Pared zest and juice of 5 lemons
  • 3 cups (750 ml) water


Put the lemon zest, juice, water, and sugar in a saucepan and heat gently, stirring, until the sugar dissolves. Bring just to a boil, then cover and leave over low heat to infuse just below the boil for 30 minutes. (I find this is long enough, though Menon suggests an hour.)

Let the syrup cool, strain it, and free