Tangy lemon sorbet



10 min


40 min


4 Cups

* PLUS Freezing Time: 60 minutes
Tangy lemon sorbet

Tangy lemon sorbet.
Photo, Michael Alberstat.

Our tangy lemon sorbet gets its punch from a medley of gin, lemon zest and a pinch of salt. This delectable recipe is surprisingly low in calories.


  • 1 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/4 tsp salt
  • 1 cup lemon juice
  • 2 tbsp gin


  • Combine sugar with zest, salt and 1/2 cup water in a saucepan and set over high. Boil, stirring occasionally, until sugar is dissolved, 2 to 3 min. Remove from heat.
  • Stir in 2 cups water, lemon juice and gin. Pour through a sieve into a large metal bowl and cover with plastic wrap. Chill in freezer until cold, about 1 hour.
  • Pour cold sorbet mixture into a pre-frozen ice-cream-maker bowl and churn according to manufacturer’s instructions, 30 to 45 min. Mixture will be slushy. Transfer sorbet to a covered container and freeze until firm.
  • To serve, let sorbet stand at room temperature until slightly softened, 5 min.

Nutrition (per serving)

  • Calories
  • 113,
  • Carbohydrates
  • 28 g,
  • Sodium
  • 74 mg.

Lime Sorbet:

Replace lemon zest and juice with equal amounts of lime zest and juice. Continue with recipe.

Shopping Tip:

Choose lemons or limes with smooth skin and small pores. They’ll have the most juice.