sorbet recipes

Kiwi Snow Kone

sugar

water

kiwis,

limes, juiced

Bring sugar and water to a boil in a small saucepot over medium-high heat. Cook until sugar is dissolved and liquid is slightly reduced, about 5 minutes. Remove from heat and cool. Transfer to a blender, add the kiwi and puree until smooth. Pour into a pitcher and stir in lime juice. Keep cool. Finely shave ice in a food processor and divide among 4 cups. Pour kiwi mixture over ice and serve immediately.

I made these for my kids, they are 3 and 4.  They thought this was a BIG treat!!  You can change out the kiwi as well with your favorite fruit.  Strawberries and raspberries are great too!

https://www.foodnetwork.com/videos/kiwi-snow-kone-0137455

Kiwi Snow Kones are cool treats that will bring out the kid in you.

If you want something sweet, fresh, and vibrant, these easy sorbet recipes are for you. Dairy-free and bursting with flavor, you'll love these frozen treats.

Top 10 Sorbets We Can't Get Enough Of

3-Ingredient Mango Sorbet (No-Churn!)

Peach Sorbet

Refreshing Orange Sorbet

Margarita Sorbet (Small Batch)

Homemade Blackberry Sorbet

2-Ingredient Pineapple Sorbet

3-Ingredient Easy Strawberry Sorbet (Without an Ice Cream Maker!)

Raspberry Sorbet

Grapefruit Sorbet

Strawberry Banana Sorbet

Select your favorite recipe.

Organize all the required ingredients.

Prep a delicious recipe in 30 minutes or less!

Lemon Granita

lemons

Sugar,

thyme

limoncello

Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.

Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.

Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.

Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.

When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.

Summer Sorbet

fruit, any combination of berries or stone fruit

lemon juice

vodka

kosher salt

Alton Brown's Summer Sorbet For Summer Produce Guide as seen on Food Network

Berries: Rinse, stem and halve large strawberries. Peel the stone fruits, halve, pit, and chop larger specimens into 1/2-inch pieces.

Puree the fruit in a food processor along with the sugar, lemon juice, vodka and salt. Pour into another vessel and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.

Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Freeze for at least 4 hours in an airtight container or until ready to serve

Made this with frozen peaches because fresh was out of season. It’s super light and refreshing. Can’t wait to make it again with ripe summer fruit. Also made it with frozen raspberries. Unless you have a really good blender or food processor you need to strain the puréed fruit through a fine mesh strainer to get that great smooth sorbet texture. On the up side, if you use frozen fruit you don’t have to wait until the mixture cools down.  This couldn’t be more simple or tastier.

Sooo good. I used dragon fruit, strawberries, and peaches. They were all frozen so I thawed them overnight. And the sugar it calls for is way to sweet, so I put a little less than it called for, and I used a tsp. vanilla extract in place of the vodka. It all turned out really good.

I haven’t even gotten to the last step and this tastes amazing! Raspberry, nectarines , and black plums are a great combo. Added the scrapings off the sides of the blender to ginger ale and it is really refreshing. 

Whooda thunk something this simple could taste so good. I use fruit that is on the verge of being thrown away and it tastes great!  I've given this recipe to a dozen friends and they've all raved about it. Thanks so much.

Excellent. You know all the ingredients, unlike some commercial brands. This is also gluten-free. Everyone loves it, I like to use half fresh cherries and half fresh strawberries, After processing, I put the puree in a metal bowl in the freezer, cools down to 40 degrees in about 45 minutes. I especially like the creaminess,

Awesome. My wife, toddler son, mother-in-law and various guests enjoyed it. "Tastes like... fruit!" If your fruit is more tart than sweet, adjust your sugar accordingly. And the recipe is super easy. Just memorize the 2-8-1-1/2-pinch ratio from the video [search "alton brown no brainer sorbet" on Google or Food Network]. I ditched the vodka since we don't consume any alcohol. Also, I made this with a food processor. After refrigerating the puree, freeze half of it using ice cube trays. Process the frozen cubes and non frozen puree from the fridge until it hits a soft serve consistency, then freeze. Not as smooth, but not bad for no ice cream maker. Thanks AB!

Great recipe. I made it with 4 pounds of frozen strawberries mostly thawed and it was perfect. Healthy recipe alternative to ice cream. Delicious company dessert with angel food cake and a dab of cream.

https://www.foodnetwork.com/videos/no-brainer-sorbet-0144890

Alton Brown offers up the perfect formula for summer sorbet.

No-Brainer Sorbet

Chocolate Sorbet

cocoa powder (recommended: Pernigotti)

vanilla extract

cinnamon

salt

espresso (1 shot)

coffee liqueur (recommended: Tia Maria)

CHOCOLATE SORBET, Ina Garten, Barefoot Contessa/Weekend Lunch, Food Network,Sugar, Cocoa Powder, Vanilla Extract, Cinnamon, Espresso, Coffee Liqueur

In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.

Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

A great chocolate sorbet. I used Valrhona cocoa powder. I don’t keep coffee liqueur, not a fan of it in cocktails.  I substituted amoretto for a complementary flavor.  It was very good. I will try grand marnier next time, or frangelico for variety. 

Easy and delightful served over fruit.  Instead of the cinnamon I used cayenne pepper.  It’s a surprise kick to the cold and sweet sorbet.  

Great taste and texture.  We did not find it overly sweet and I am not a huge sweets lover.  Next time...oh yes,  there will most definitely be a next time,  I will use cayenne to replace the cinnamon.  A grown up version of a childhood favorite.

very very nice. used lt. cocunut milk and 1/4 cup of honey and a banana plus a lttle stevia to avoid the sugar. also added some bittersweet choc chips 60% chocolate

I followed the recipe, using Guittard Cocoa Rouge and Patron XO Cafe coffee liqueur. The cinnamon is definitely a noticeable flavor note, but it adds to the complexity of the sorbet. I think it'd be fun to add a little cayenne to the mix, too. I will keep this recipe on hand and change it up to suit my mood and the season. I can see this with fresh mint, orange, more coffee, red wine, ginger...whew! Possibilities are endless! What a great base recipe from Ina. She's one of the few hosts whose recipes are always spot on. Thanks for sharing!

I love it! Easy, very easy! I substituted sugar for  a cero calorie susbtitute, and used no sugar cocoa, so now I have absolutetly light chocolate ice cream. I won't have any inconvenient in finishing it all by myself...:)

I use a pure Belgium cocoa, it is stronger than the ones you buy in your local store.  The sugar ration is perfect for that type of cocoa.

There is a reason why sorbet does not have dairy such as cream, milk or eggs. Simply because it would no longer be sorbet. You may enjoy the taste but you are enjoying something that you have turned into either sherbert or ice cream. Sorbet (or Granita) consists only of frozen fruit juice or flavored water and sugar. Ignorance is bliss!!

peaches

simple syrup (recipe follows)

lemon

Score bottom of peaches with an X and boil for about 10 seconds in boiling water and peel off skin. Remove peach pits. Puree peaches in a food processor or blender. Pour puree into a bowl and stir in simple syrup and lemon juice. Taste and adjust syrup or lemon juice to taste. Freeze in an ice cream maker using manufacturers instructions.

Stir water and sugar into a saucepan. Place pan over high heat and bring to a full boil. Let syrup cool before using. Store leftover syrup in a glass jar.

Delicious recipe. I made a few modifications based on reviews and it was perfect. Modified simple syrup to 2/3 cup sugar and 2/3 cup water and 2.5 lbs of peaches and a shot of limoncello liquor. 

DELICIOUS!I MADE IT WITH 2 CUPS OF PEACH PUREE AND 1 CUP OF PURE CANE SUGAR.IT CAME OUT CREAMY.I ALSO ADDED 2 LEAVES OF MINT.I THINK IT WOULD BE MORE FLAVOURED WITH LIME JUICE INSTEAD OF LEMON.

Turned out really tasty. I had a lot of trouble peeling the peaches using this method, and ended up just peeling them with a knife. I also added a splash of bourbon, because I think a little alcohol in sorbet helps with the consistency, and also peaches and bourbon are delicious together. It was a little on the sweet side for me, so I'll just add a little less simply syrup next time. 

Fabulous! So simple and so easy and so delicious. I will always keep a pint of this in my freezer. 

Very good. Instead of fiddling around with an ice cream maker, I just poured the mixture into popsicle molds. They came out great! You can easily half the simple syrup recipe and still have enough for the recipe and some leftover. Not sure why the quantity is so large if you only need a cup and a half for the recipe. 

Delicious - like having a frosty cold peach melt in your mouth. I wish the recipe would specify the amount of peach puree to use - 2 pounds of peaches can give different amounts depending on size. I used about 3 cups, but 2 would probably be enough.

This was simple and tasty however, mine had a strange brown shade to it.  I used white peaches from a tree and a few had bruises.  I thought I cut all the bruises but maybe that's what caused the odd color.  But either way, it was so good that they color didn't matter much.

This was absolutely delicious.  The ingredients are SO SIMPLE and the process is easy.  I wasn't sure just how much flavor this would have, but I was wowed.  A summer classic!

I made this because I bought some peaches but did not have any flour for a proper crust.  I found this recipe and followed the instructions.  I did scale it down to 4 large peaches, and 1 cup each of water and sugar for the simple syrup.  It was very good, the lemon really brings the flavor forward.  I will definitely remember this for peaches and other fruits too.

Subbed splenda for 75% of sugar. Wonderful, lite dessert after Grilled salmon.

Lemon Sorbet

lemon zest

lemons (about 1 cup)

Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours. Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours.

Nice recipe but the ingredients list is missing the water

Very easy and just so delicious  thank you for the good recipe! Very helpful! 

Key Lime Sorbet

key lime preserves

lemon,

lime,

lime flavored club soda or seltzer

Kosher salt

Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.

Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.

If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest.

My whole family was wowed by this sorbet. And I love the fact that it is somewhat healthier than ice cream too. So sweet, refreshing and delicious -- thanks, Alton!!! :)

this was just wonderful!  I used lime curd and lime flavored sparkling water....just excellent!  great taste and consistency.  also, put just a teeny drop of green food coloring in.....so refreshing!  when you pull up this recipe it says categories: dairy, fruit, etc...not sure where the "dairy" is....but, whatever.....

I couldn't find them anywhere either jessalyn, so I made my own. One bag of limes will make an ample supply of lime marmalade. The marmalade can then be used to make the sorbet, with plenty left over for spreading on toast.  And once you have the original recipe down, try adding a touch of cold tequila just before churning. It's my favorite variation.

where can you find key lime preserves? i can't find them anywhere!!!

This is one of my favorites to make for the summer.  I have trouble finding all the right ingredients, so I've made a couple substitutions.  Instead of key lime preserves, which I can't find around here at all, I use key lime jelly, which I find whenever we go on vacation to the Delaware shore (Seaside Country Store in Fenwick Island, DE carries their own stock).  Also, I can't find lime seltzer, so I use lemon-lime instead.  The jelly takes longer to break down than I imagine perserves would - so I cook it higher than AB recommends, and for a longer period of time.  Also the full recipe is a bit much for my ice cream maker - it all fits... barely.  Still and all, it's one of my favorites - it's easy to make, and offers up a nice contrast of sour and sweet.

My family loves this sorbet. I make it all year long.

Living in a culinary wasteland, I rarely expect to find all the ingredients.  I had to substitute lime marmalade for key lime preserves -- that might have made the result a little sweet.  I also got tired of zesting and squeezing all those little key limes, so I gave up after three or four and used a regular lime instead.  Overall, everyone was very pleased, but I think I would have preferred a slightly less sweet and slightly milder flavor.  Maybe a trace less zest and juice next time.  Also, I did not think the (lemon-lime) seltzer added much in the way of flavor.

Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours. 

Turn mixture in ice cream maker and process according to makers instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.

If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If youd like a more assertive sorbet, double the amount of citrus zest.

Can't find Key Lime Preserves?  MAKE THEM!!!  (I suspect that's what Mr. Brown would do.)  Limes are easy to find in the store, and they come with all the pectin you need right inside them.  I used limes leftover from a party to make lime marmalade.  Now I enjoy most of it on toast and occasionally remove the zest from portions I use in making the sorbet.

The idea of Key Limes being preserved makes sense.   However, I have searched high and low and this is not something commonly carried in American grocery stores.  This preserve is not at the high end ones either.  This is the worst Alton Brown recipe I have tried to make as it does not fit his philosophy of the average American being able to obtain the software and making this recipe.  He should have made a more "common" sorbet. 

I just found a website that sells the preserves $3.99 for a 10oz jar, and they have a reduced price when you buy in lots (3 &amp; 12). I haven't tried the product yet. I just thrilled to find it at a resonalble price!  http://68.142.3.4/agroworld/AgroWorld.asp  It can also be accessed through tropicalproductsnow.com.

I tried this recipe a while back and it has become an instant favorite.  Everyone who has tried it loves it and it is a very easy recipe to modify.  It is very good as a low sugar recipe and I made black cherry sorbet using the same basic recipe that turned out great!

There IS NO SUCH THING as Key Lime Preserves. I'm convinced of it. so I subbed in Peach Preserves, and got a delightful, but very VERY sweet kinda "Fruit Blend" sorbet.

I looked high and low for key lime preserves. We have several specialty food stores nearby and I looked at every one, including the regular grocery stores. I searched the internet and the closest I found was lime marmalade at cutlery.com for a whopping $9.99 plus shipping! At this point it had become an obsession so I bought a jar. I made the sorbet and it was wonderful, but not good enough to justify the cost of the lime marmalade. In the show he made it sound like you just pull them off the shelf of your local grocery store. So NOT true. Two other comments based on trying the recipe. First, we found the bits of lime and lemon zest annoying so I melted the mixture and strained the zest and refroze it. Second, the kosher salt is mentioned in the list of ingredients but not in the recipe. I can't remember if/when it was used on the show. Despite all of the above, it makes a wonderful sorbet that I'll probably never make again.

How do I find key lime preserves? I want to make this recipe but can't find the preserves.

Citrus Sorbet with Limoncello

mint leaves

lemon juice (7 lemons)

orange zest

lime, zested

orange, juiced

Mint sprigs,

In a small saucepan over medium-high heat, bring the sugar and 1 cup water to boil. Cook, stirring, until the sugar is dissolved, about 10 minutes. Remove from the heat, add the mint leaves and allow to steep until cooled, about 15 minutes. Strain the simple syrup into a medium mixing bowl. Add the lemon juice, lemon zest, orange zest, lime zest, orange juice and 1/2 cup water. Stir to combine.

Pour the mixture into the frozen bowl of an ice cream maker and churn according to the manufacturer's instructions. Transfer the sorbet to a deep baking dish or loaf pan, cover tightly and place into the freezer until frozen, at least 4 hours and up to overnight.

To serve, scoop the sorbet into a bowl, drizzle with limoncello and garnish with a mint sprig.

Vitamix Strawberry Grand Marnier Sorbet

(60 ml) orange juice

(60 ml) Grand Marnier

(454 g) frozen unsweetened strawberries

1. Place all ingredients into the Vitamix container in the order listed and secure lid.

3. Turn machine on and slowly increase speed to Variable 10, then to High.

4. Use the tamper to press ingredients into the blades.

5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.

6. Stop machine. Do not over mix or melting will occur. Serve immediately.

This was simple and a very nice treat!   Refreshing.  

Create the perfect tropical sorbet in just ten minutes with only three ingredients. And let your food processor do all the work!

No-Churn Pineapple-Banana Sorbet

banana,

pineapple chunks

orange juice

Food Network Kitchen’s No-Churn Pineapple-Banana Sorbet.

Line a medium plate with parchment. Place the banana slices on the prepared plate in a single layer, making sure they are not overlapping. Freeze the bananas until hard and completely frozen, 30 to 45 minutes.

Add the frozen bananas, pineapple and orange juice concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.  

Quick, easy and delicious.    Will be trying more fruity sorbets in the future.

Sweet Peach Sorbet with Crunchy Wafer Cookies

Peach juice (fresh

Sugar

peach sorbet

box sugar wafer cookies

mint,

This image has been migrated from FGS and has been distributed to our partners.

Make peach syrup by heating peach juice with a little sugar in a small saucepan over medium-high heat until thickened. Add more sugar, to taste, if desired. Remove from heat and let cool to room temperature.

Place 2 to 3 scoops sorbet in a parfait glass. Drizzle peach syrup over sorbet and place wafer cookies around scoops. Garnish with fresh mint.

I added water to the syrup before I reduced it.  Ended up with a wonderful sweet peach syrup.  My kids loved it.

It's like cookies and ice cream, but so much more sophisticated.

This dessert has pizzaz! I LOVED the peach syrup. Genius of an idea! I'll be using that on other things too.

This is a wonderful and easy summer dessert!

We loved the peach syrup and that along with the cookies made this an easy but extra special yummo dessert!

https://www.foodnetwork.com/videos/simple-peach-sorbet-97214

Semi-Home Sandra Lee creates a cool and refreshing peach sorbet treat.

Simple Peach Sorbet

Ice Cream Bombe

Mango

sorbet,

strawberry ice cream, softened

Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.

Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.

Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.

To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.

Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.

Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.

Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.

Oh my gosh this recipe is so good it is perfect for the summer and is mouth watering I switched up the layers to the outside layer being watermelon and then for the middle layer it’s strawberry and vanilla ice cream for the inside basically the last layer and it was so good

Looks good but can you substitue in regular ice cream with different flavors like chocolate and coffee?

This was one of the best summer desserts I have had! This bombe was easy to make and was even better if you decided to make the mango sorbet yourself following the recipe. Topped with a rasberry drizzle, (raspberries, sugar, and water put in a blender) whip cream, and some strawberries to garnish. Overall, EXCELLENT!

My friends raved about this and all wanted the recipe. A perfect summer dessert!

 i have a vitamix   machine which is a blender  that can make soups and ice creams would that work as an ice cream machine?

i learned to make bombe in school but we use nestle cream..  and when i tried in my home i use evaporated milk instead of water to dissolve the sugar.. hehehehe... the texture become deformed but its yummyyy... ofcourse im the 1 hu make... hehehe joke..

The mango sorbet is one of the best things I have ever tried.  Delicious combination, and easy to make.  The mango recipe as shown made enough for 2 batches of sorbet for my little icecream freezer.  Just delicious.

This recipe is fantastic! I love how such a simple recipe and simple process can turn out such a fabulous, professional looking dessert! I don't think this recipe should be rated intermediate because it is really easy to do. I made it for the first time for Easter this year and everybody loved it! My friends and family were super impressed and I get such satisfaction out of impressing people with my food or desserts.  It's the perfect dessert to close the pallate after a heavy meal...nice, light and refreshing! Great for Spring or Summer. I imagine it would be able to be done with just about any flavor of ice cream or sorbet. Not sure, may have to test that out.  I would recommend using the nesting bowls to help mold each flavor...I have the Williams-Sonoma set and it worked perfectly!

made this for thanksgiving this year and it tasted awesome. everyone loved it and it looked beautiful. the 3 flavors are great together and i used already made for all 3 flavors. haaggen dazs makes a great raspberry and mango sorbets that i used and breyers for the strawberry ice cream. the raspberry is tarty, the mango is sweet, and the strawberry gives some creamyness... i used the ice cream on the outside (1st layer in bowl) and had a difficult time releasing it onto a platter. use saran wrap on the bowl and to push in each layer thereafter. LOVE IT!!!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/013/0137/0137619

Layers of sorbet and ice cream create this colorful frozen dessert.

Lemon Sorbet in Lemon Cups as seen on Valerie's Home Cooking Come Cassoulet With Me: A Decadent Dinner On A Dime episode, season 7.

Lemon Sorbet in Lemon Cups

Combine the water and 2 cups of the sugar in a small saucepot. Bring to a boil over high heat and cook until the sugar is just dissolved. Remove from the heat and let cool completely.

Set a strainer over a 2-cup liquid measure.

Cut off the top quarter of 8 lemons, then cut a very thin slice from the bottom to make a flat base. Squeeze the juice from the lemon tops into the liquid measure; discard the tops and bottoms.

Stand up a cut lemon and, using a paring knife, cut around the inner edge of the peel, so you cut the flesh away from the peel. Switch to a spoon and use the incision as a guide to scoop out all the flesh from the inside of the lemon, leaving behind a lemon "cup." Place the flesh in the strainer over the liquid measure and squeeze out all the juice. Repeat with the other 7 lemons. Freeze the lemon cups until ready to serve.

Zest and juice the remaining 4 lemons; reserve 1 tablespoon zest for the topping. You'll need 2 cups of fresh lemon juice in all; if you have any excess, store it in the fridge or freezer for future use.

Mix together the cooled simple syrup and the 2 cups lemon juice. Pour the mixture into an ice cream machine and freeze following the manufacturer's instructions. Remove the sorbet to an airtight container and hold in the freezer for at least 2 hours before serving.

On a small plate, mix together the reserved lemon zest and the remaining 2 tablespoons sugar. Spread the mixture in an even layer and set aside for at least 30 minutes to dry out slightly.

When ready to serve, scoop the sorbet into the frozen lemon cups and top with sugared lemon zest. Serve immediately.

It gorgeous in the lemon cups &amp; fabulous if you don’t have time to make the cups! 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/5/54/549/5499/5499401

Valerie scoops homemade lemon sorbet in lemon cups and garnishes with pistachio brittle.

Top 20 sorbet recipes recipes from across the web

The most viewed sorbet recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kiwi Snow Kone

Top 10 Sorbets We Can't Get Enough ...

Lemon Granita

Summer Sorbet

Chocolate Sorbet

Peach Sorbet

Lemon Sorbet

Key Lime Sorbet

Key Lime Sorbet

Citrus Sorbet with Limoncello

Vitamix Strawberry Grand Marnier So...

No-Churn Pineapple-Banana Sorbet

Sweet Peach Sorbet with Crunchy Waf...

Ice Cream Bombe

Lemon Sorbet in Lemon Cups

Ninja Creami Pear Sorbet

Ninja Creami Strawberry Sorbet

Ninja Creami Raspberry Sorbet

No-Churn Strawberry-Lemonade Sorbet

Acai-Banana Sorbet

Top 20 sorbet recipes recipes from across the web

The most viewed sorbet recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kiwi Snow Kone

Top 10 Sorbets We Can't Get Enough ...

Lemon Granita

Summer Sorbet

Chocolate Sorbet

Peach Sorbet

Lemon Sorbet

Key Lime Sorbet

Key Lime Sorbet

Citrus Sorbet with Limoncello

Vitamix Strawberry Grand Marnier So...

No-Churn Pineapple-Banana Sorbet

Sweet Peach Sorbet with Crunchy Waf...

Ice Cream Bombe

Lemon Sorbet in Lemon Cups

Ninja Creami Pear Sorbet

Ninja Creami Strawberry Sorbet

Ninja Creami Raspberry Sorbet

No-Churn Strawberry-Lemonade Sorbet

Acai-Banana Sorbet

The most viewed sorbet recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine