Lemon Sorbet

Lemon Sorbet
Greek Lemon Butter Cookies (left), Lemon Sorbet (right)

Dessert dazzles with a balanced pairing of refreshingly tart Lemon Sorbet and crisp, subtly sweet Greek Lemon Butter Cookies.

Lemon Sorbet
Makes approximately 1 quart
  • 2 cups water
  • 1¾ cups granulated sugar
  • 1 tablespoon lemon zest
  • 1¾ cups fresh lemon juice
  1. In a medium saucepan, combine 2 cups water and sugar; cook over medium heat, stirring occasionally, until sugar is dissolved. Stir in lemon zest and juice. Remove from heat, and let come to room temperature.
  2. Cover and refrigerate until cold, at least 4 hours.
  3. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container, and freeze until firm, at least 8 hours or up to 1 month.

For more seaside recipes, see “A Fête by the Shore” in the July/August 2018 issue, available in the online shop at Victoriamag.com.

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