Lemon Sorbet Cups
This lemon sorbet is so tangy and refreshing—the perfect palate cleanser and dessert after any meal! The lemon cups are so easy to make ahead of time, and make for a pretty (and deceivingly simple) dessert to serve to friends. Just a few ingredients are needed to make this, and none of the lemon goes to waste here!
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Makes 5 lemon cups
Total time: 12 hours
What you’ll need
7 whole lemons
2 tbsp lemon zest
2/3 cup fresh squeezed lemon juice
1 cup white sugar
3 cups of water
2 tbsp cornstarch
2 tsp oil-based lemon extract
0.5 oz vodka/rum
Steps
Slice a tiny sliver off of the bottoms of each lemon so that they can stand upright. Cut about 1 inch off of the top to create the sorbet cup lid. Using a paring knife, slice around the inside of the lemon to loosen the fruit from the peel. With a melon baller or a spoon, remove the remaining lemon from the inside of the peel so that you’re left with a hollow lemon “cup”. Repeat with the remaining lemons. Let the cups freeze until sorbet is ready.
Juice the lemons that were scooped out of the fruit and set aside.
Combine zest, sugar, and 1 cup of water and bring to a boil. Reduce for 10 minutes on medium heat.
Remove zest from pot. Stir in lemon juice, lemon extract, remaining two cups of water, and the cornstarch (mix with a splash of water to form a cornstarch slurry before adding to pot). Let simmer for 10 minutes, until the cornstarch begins to thicken slightly. Remove from heat and let cool.
When completely cool to the touch, add the vodka, and stir until well combined. The small amount of alcohol prevents as many large ice crystals from forming, resulting in a smoother, creamier texture. Be careful not to add too much, as this can result in a slushy sorbet. (Feel free to omit alcohol—the sorbet will just be more like a granita in texture).
Transfer to a container and freeze for up to 6 hours or until desired texture is achieved, stirring every 1-2 hours until frozen. Stirring regularly helps break apart larger ice crystals so you’re not just left with a large chunk of frozen lemon!
Scoop into lemon cups, and serve!
FAQs
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You can omit, but it will be more like a granita in texture than a sorbet since the alcohol is there to prevent the sorbet from becoming more of a giant ice cube. Equally as delicious, just a different texture!
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I haven’t tested this, but you should be able to put up to 10% ABV and still have it freeze. The more alcohol there is the slushier in texture it will be. And as always, please consume responsibly if doing so!