lemon sorbet

This concoction feels granita-like to me, granita being — as you may know — a sort of slushy Italian dessert usually made from water, sugar and fruit or other flavorings. Obviously, this isn’t that. In fact, I cheat completely, beginning with a pint of good-quality sorbet and then simply adding the other ingredients, two of which contain alcohol.

Grown-Up Granita

dry Prosecco

mint leaves

Put the sorbet and gin in a food processor or blender and blend until well combined but still slushy. Pour into champagne flutes, top with Prosecco, garnish with mint leaves and serve immediately.

Mark Bittman makes a cold, sweet cocktail with gin and sorbet.

Bing Cherry Soup

Bing cherries, washed

vanilla bean

orange peel

orange

Put whole, unpitted cherries into a deep, wide, heavy pan. (No need to remove stems.) Add vanilla bean, candied orange, and wine or wine and water. Bring to a boil, lower heat and simmer 30 to 40 minutes, until thickened and reduced by half.

Let cool for a few minutes, then transfer to a food processor in batches and pulse briefly, just until fruit is in very small pieces. Transfer fruit, pits, stems and liquid to a fine-meshed sieve placed over a large bowl. Press hard with a wooden spoon to extract all the liquid. Cover, and chill 4 hours or overnight.

To serve, ladle into shallow bowls. Put a scoop of sorbet or ice cream or a spoonful of sliced fruit in the center. Garnish with candied orange peel or a biscotti, if desired.

Italian Lemon Sorbet, or “Sorbetto al Limone”, is a non-dairy frozen dessert traditionally served between courses to help “clean your palate”. Lemon Sorbet has a unique scent, perfect for cooling off on hot summer days. You can serve it as a drink between courses to help clean your palate or in cups like as a dessert. Sorbet is the dairy-free version of Italian Gelato, just as creamy but lighter and less caloric. The lack of ingredients of animal origin (such as milk, heavy cream and eggs) together with the generous dose of fruit, make the sorbet one of the lightest and most refreshing desserts ever.

How to Make Traditional Italian Lemon Sorbet

sugar

water

lemons

Peel the lemons

Let’s start preparing the lemons. Wash them very carefully then dry them. With the help of a peeler, remove the lemon peel, being careful NOT to remove the white, bitter part.

Squeeze the lemons

Cut the lemons in half and squeeze them to collect the juice. If you have a juice extractor you can use it to have a more concentrated, tasty and slag-free juice.

Make the syrup

Place water, sugar and lemon zest in a saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Turn off the fire and let it cool.

Combine ingredients

If necessary filter the lemon juice with a colander then add the syrup without the lemon zest. Mix really well.

Blend

Pour the mixture into a blender and blend everything for about 3 minutes. In this way the mixture will incorporate more air and the sorbet will be creamier.

Make lemon sorbet with ice cream maker

If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your creamy Italian Lemon Sorbet is ready!

Make lemon sorbet without ice cream maker

Pour the blended mixture into the previously frozen stainless steel container. Place in the freezer for about 4 hours. Every 30 minutes you have to break the frozen surface. So remove the sorbet from the freezer and mix using a hand whisk or a low speed electric whisk.

Lemonade sorbet makes the perfect summer treat that&#39;s bursting with vibrant citrus flavors. This easy frozen treat goes together in a flash with only five ingredients and is the perfect way to stay cool all summer. It&#39;s a delightful blend of tangy sweetness that&#39;s bursting with fresh lemon!

Lemonade Sorbet Recipe

corn syrup

lemon juice

lemon zest

limoncello

Whisk together water, sugar, corn syrup, lemon juice, lemon zest and limoncello.

Place mixture in refrigerator for 15-20 minutes.

Pour lemon sorbet mixture into ice cream machine and freeze according to the manufacturer's instructions.

Once sorbet is done, add to ice cream container and freeze until time to serve.

what a wonderful idea, and I already have my homemade limoncello in my freezer, ready to go, love this and thank you!

Lemon sorbet looks delicious! What a fun idea for a frozen summer dessert.

The lemony flavor of this sorbet just screams summer!  I like how it has only a few simple ingredients and is easy to make too!

Love this version with limoncello! Cant wait to see how they turn out!

I'm a big lemon fan and lemon sorbet is always a favorite to both enjoy those flavors and cool down. This is a lovely version!

So perfect and refreshing during the hot summer months. Thank you for this!

Sgroppino: a lemon delight
I am head-over-heels in love with lemon. I absolutely adore anything with a citrussy kick. Whether it’s a zesty dessert, a squeeze of fresh lemon juice over some roast potatoes, or a little bit of lemon rind added to a pot of bubbling stew, lemons are a staple in my world. So, it comes as no surprise that it was love at first sip when I tried the lemon delight that is the sgroppino cocktail.
Why we love this sgroppino recipe
Made with lemon sorbet, Prosecco and a dash of ice-cold vodka, the refreshing sgroppino is originally from the Veneto region in northern Italy. The lemon sorbet not only adds the tang, it adds some creaminess. When whisked in with the Prosecco and vodka, it becomes this bright and effervescent cocktail that’s sure to turn heads. You can enjoy sgroppino as an aperitif, a palate cleanser or a refreshing dessert. 
This gorgeous little drink is also great for entertaining. While this recipe serves 2, you can double or triple the quantities and prepare the mixture in a large jug. That way it’s ready to serve your guests when they arrive. If you want to serve this as a non-alcoholic treat, substitute with some non-alcoholic sparkling wine and omit the vodka. It’ll still be delicious!

Key ingredients in our sgroppino cocktail recipe

Lemon sorbet: this is a refreshing and tangy frozen dessert made from lemon juice, sugar and water. It brings a vibrant citrus flavour to recipes, offering a balance of tartness and sweetness. In cocktails like sgroppino, its creamy texture adds a smooth, velvety base while enhancing the drink’s bright, zesty profile. When buying lemon sorbet, look for a good-quality version as this will enhance your sgroppino ten-fold!
Prosecco: a sparkling wine from Italy, known for its light, fruity, and floral notes, it adds effervescence and a touch of sweetness to cocktails, complementing the tartness of lemon sorbet. When selecting Prosecco, opt for a dry variety to prevent overpowering the balance of flavours. Make sure it’s well chilled before adding to this sgroppino cocktail.
Vodka: this is a neutral spirit that contributes a subtle warmth and depth to recipes without overpowering other flavours. In our sgroppino, it enhances the cocktail's complexity while maintaining its light and refreshing character. Choose a high-quality vodka with a smooth finish for the best results. Chill the vodka thoroughly so the drink remains cold.
Lemon slices: these can be added for a bit of extra flair, but it’s optional if you don’t have any on hand.

Loving this sgroppino recipe? Check out some of our other favourite spritzy cocktails set to be huge this entertaining season!


Sgroppino (Italian lemon sorbet cocktail) recipe

Prosecco,

milliliters (1/4 cup) Pure Origin Tasmanian Vodka, chilled

Lemon slices, halved, to serve

Step 1

Place sorbet in a large jug and whisk until softened slightly. Add Prosecco and vodka, and whisk for 1 minute or until smooth.

Step 2

Divide the sorbet mixture between chilled cocktail glasses and garnish each glass with lemon. Serve immediately.

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5348771529001-6380447846112

An easy recipe for a tangy and sweet no churn lemon sorbet! Ice cream machine instructions included.

Easy Lemon Sorbet Recipe - Only 3 Ingredients!

(8 oz.) water

(16 oz.) freshly squeezed lemon juice

In a small saucepan over medium heat, combine...

In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute.

Remove from heat and allow the syrup to...

Remove from heat and allow the syrup to completely cool.Once cool, stir in the lemon juice and lemon zest.

Pour the mixture into a 9x5 metal baking...

Pour the mixture into a 9x5 metal baking pan.

Freeze until firm (about 4 hours), stirring with...

Freeze until firm (about 4 hours), stirring with a fork every thirty minutes for the first 3 hours. This is important. Don’t skip this step if you aren’t using an ice cream machine.

Store covered in the freezer for up to...

Store covered in the freezer for up to 3 months.

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