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Lemon Sorbet in Lemon Cups
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Lemon Sorbet

Recipe adapted from Cuisine Magazine.
Servings: 4 cups
Author: Jurga


  • 2 ½ cups water, divided
  • 1 ¼ cups sugar, reduce to 1 cup if using meyer lemons
  • 1 Tablespoon lemon zest
  • 1 cup freshly squeezed lemon juice
  • 8 lemons, for the shells



  • In a medium saucepan over medium heat, combine ½ cup water and sugar.
  • Add the lemon zest, heat and stir, until the sugar is completely dissolved.
  • Remove from the heat and add the remaining 2 cups of water.
  • Pour into a medium bowl and chill in the refrigerator.
  • Stir the lemon juice into the sugar syrup and churn in an ice cream maker, according to manufacturer instructions (approximately 30-40 minutes).
  • After the sorbet is made, transfer to a sealed, airtight container.
  • Freeze until ready to serve.

Preparation of Lemon Shells

  • Slice off the top ⅓ of the lemon and set aside to be used for the top.
  • Hollow out each lemon just inside the rind and remove the flesh (being careful not to puncture the lemon).
  • Remove juice and flesh and put it in your juicer or citrus strainer.
  • Slice a shallow cut on the bottom of each lemon shells (being careful not to cut through to the inside of the lemon). This will help them sit straight up and not fall over when placed on a plate.
  • Freeze the shells for at least a 2 hours or overnight. The frozen shell will prevent the sorbet from melting too quickly when you serve it.


Gr8 Tip:

If you do not have an ice cream maker, you can transfer the mixture to a 8×8 metal baking pan. Freeze until firm, about 2-3 hours, stirring with a fork every half hour.

Gr8 Do Ahead Tip:

Frozen shells can be filled with sorbet and frozen again and kept several days in the freezer
Tried this recipe?Mention @Great8Friends or tag #gr8food!