Bringing the Amalfi Coast Home: Homemade Lemon Sorbet
I’ve been chasing the memory of that lemon sorbet we had on the Amalfi Coast for years. You know the one—served inside those oversized, fragrant Amalfi lemons with views of the glittering sea and the sound of Vespas humming down cobblestone roads. It wasn’t just a dessert—it was a moment. Bright, zesty, and refreshing in every bite.
Luckily, I don’t need a passport to taste that again. We have a lemon tree in our backyard (one of the perks of California living!), and when it’s heavy with fruit, I know exactly what to make: homemade lemon sorbet. It’s ridiculously easy, delightfully tangy, and the perfect way to bring a little slice of Italy to your own kitchen.
Why You’ll Love This Lemon Sorbet
This sorbet is made with just four simple ingredients—fresh lemon juice, lemon zest, sugar, and water. That’s it. No fancy additives, no complicated steps. It’s the kind of dessert that feels fancy but is secretly foolproof. Whether you’re hosting a summer dinner party or just need a midday refresh, this lemon sorbet hits the spot.
Ice Cream Maker Optional
I’ve made this recipe both with and without an ice cream maker, and while the texture is slightly smoother with the machine, the flavor is equally delicious either way. So don’t worry if you don’t have one—your sorbet dreams are still within reach.
Lemon Sorbet
A simple and delicious treat
Equipment
- 1 Ice Cream Maker
Ingredients
- 1 C Fresh Lemon Juice approx. 4-5 lemons
- 1 C Sugar
- 1 C Water
- 2 TBSP Lemon Zest
- Fresh Mint
Instructions
- With a zester, zest enough lemons to get two tablespoons of zest.
- Juice 4-5 lemons to get 1 cup of fresh juice.
- Combine the sugar and water in a saucepan. Stirring constantly, boil until all sugar is dissolved. (about 1-2 minutes)
- Add the lemon zest and simmer for another 2-3 minutes
- Let it completely cool.
- Once it is cool, add it and the lemon juice to your ice cream maker. Follow the manufacturer's instructions to start churning the sorbet.
- Churn for about 20 minutes or until the sorbet is thick.
- Pour the sorbet into a freezable container and freeze for 2-3 hours or until firm.
- Scoop into a serving dish and top with a sprig of fresh mint when ready.
- Enjoy
No Ice Cream maker? No Problem!
- Pour the lemon juice and cooled syrup into a larger freezable container for 2-3 hours, stirring it every 30 minutes with a fork.
Tried this recipe?Let us know how it was!
If you want to check out another sweet treat read my post on fresh strawberry pie.
Mom of two and seeking sanity in the everyday. Let’s chat about family, school struggles, travel, and living our best life. Located in the San Francisco Bay area.
The sorbet was creamy, refreshing, and not too sweet. Yum!