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Lemon Ginger Sorbet

Sweetly tangy lemon ginger sorbet! No ice cream machine needed! | The Simple, Sweet Life
  • Author: The Simple, Sweet Life
  • Yield: 2 pints 1x
  • Category: Dessert

Ingredients

Scale
  • 1 3/4 cup water
  • 2 1/2 cups granulated sugar
  • 2 cups freshly squeezed lemon juice (about 6 large lemons)
  • 12 tbsp. lemon zest
  • 2” piece fresh ginger, finely grated

Instructions

  1. In a saucepan, whisk together the water and granulated sugar and bring to a boil. Boil, whisking occasionally, until the sugar has completely dissolved (1-2 minutes). Remove from heat and stir in the grated ginger. Allow to cool to room temperature.
  2. Whisk in the lemon zest and lemon juice, and transfer to a freezer safe container (a loaf pan works well for this). Freeze until firm (about 2-3 hours), stirring occasionally with a fork to break up any ice crystals.

Notes

Recipe adapted from The Kitchn