Lemon Ginger Sorbet
This easy lemon ginger sorbet is nothing if not refreshing! Learn how to make this delicious summer treat with just five ingredients, no ice cream machine necessary.
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 2 pints 1x
- Category: Dessert
- Cuisine: American
Ingredients
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- 1 3/4 cup water
- 2 1/2 cups granulated sugar
- 2 cups freshly squeezed lemon juice
- 1–2 tbsp. lemon zest
- 2” piece fresh ginger, finely grated
Instructions
- In a saucepan, whisk together the water and granulated sugar and bring to a boil.
- Boil, whisking occasionally, until the sugar has completely dissolved.
- Remove from heat and stir in the grated ginger.
- Allow to cool to about room temperature.
- Whisk in the lemon zest and lemon juice, and transfer to a freezer safe container (a loaf or cake pan works well for this).
- Freeze until firm (about 4-5 hours), stirring occasionally with a fork to break up any ice crystals.
Notes
- Estimating lemon juice: If you’re freshly squeezing the lemons (highly recommended), this will take about 6 large lemons. If you’d prefer to buy the juice, most of those little lemon shaped bottles hold about 2/3 cup so you’ll about three.
- Using ginger paste: If you’d like to substitute the freshly grated ginger with ginger paste, a full batch of this sorbet will require about two tablespoons.
- Storage: This sorbet will keep for approximately 2-4 months in the freezer.
Recipe adapted from The Kitchn
Nutrition
- Serving Size: 1/2 cup
- Calories: 255
- Sugar: 63.9g
- Sodium: 13mg
- Fat: 0.6g
- Saturated Fat: 0.5g
- Carbohydrates: 65.1g
- Fiber: 0.5g
- Protein: 0.7g
- Cholesterol: 0mg
Keywords: lemon sorbet, lemon sorbet without ice cream maker, lemon ginger sorbet recipe
Find it online: https://thesimple-sweetlife.com/lemon-ginger-sorbet/
