lemon sorbet

1 quart    |   
Prep Time:
5 minutes + freezing time

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This recipe comes from the Silver Palate Good Times Cookbook, an ‘80s classic if there ever was one. It’s just a pure, vivid burst of lemon intensity. Make it in an ice cream machine (you don’t need a fancy one…mine comes from the dime store) and then put it in the freezer for a few hours to freeze completely. Put scoops of the sorbet in martini glasses and pour sparkling wine, Prosecco, or vodka over it for a very adult summer dessert that the Italians call scroppino.


grated zest of 3 lemons
2 cups freshly squeezed lemon juice (8 to 10 lemons)
2 cups sugar
1 cup heavy cream
1/2 cup water
pinch salt


Combine the ingredients in a blender and whirl for a few seconds to blend and aerate. Pour the mixture into an ice cream machine and freeze as directed.