Lemon sorbet made in an ice cream maker
Published on 15 June 2026
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Refreshing and milk-free, described in the original as digestive: so satisfying, made with lemons from my trees. In summer I always keep it in the freezer. I use my ice cream maker: do not laugh, but it is an impressive 38 years old! I have used it a great deal and still use it for all kinds of ice creams and sorbets. The only drawback is that the bowl is not removable, but I assure you that is no problem. In 25 minutes I can enjoy wonderful sorbet with the ingredients I choose, without preservatives or colourings; the same goes for ice cream.
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Ingredients
INGREDIENTS FOR 800 G SORBET
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Method
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I squeeze the lemons, keeping the peel of a lemon, removed with a vegetable peeler.
I make the syrup: I put the water and sugar in a saucepan, bring to the boil and stir until the sugar has dissolved. I turn off the heat, add the lemon peel and leave to cool.
I switch the ice cream maker to cooling mode.
When the syrup is cold, I strain it and discard the peel.
I add the lemon juice and mix.
I lightly whisk the egg white, using pasteurised egg white if you like, and add it.
I pour everything into the ice cream maker and start the paddles with the timer set to 25 minutes.
Towards the end I added finely chopped lemon peel that I had blanched in water 3 times, changing the water each time to remove bitterness, but this is optional.
When the time is up, I check that the sorbet has the right consistency, aerated and creamy. If not, I run it for another 5 minutes.
I remove it from the ice cream maker and keep it in a box in the freezer until needed.
For a real treat, add a splash of limoncello when you spoon it into the serving glass 😜
Original source: https://incucinaconlilly.com/2026/06/15/sorbetto-al-limone-con-gelatiera/