Lemon sorbet

Lemon sorbet

Total: 6 hr 25 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 165 kcal
, Carbohydrate: 41 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

To scoop out the lemons

4 organic lemons


2 ½dl water
150g sugar
2 organic lemons
1tsp ginger
Purchase ingredients now

How it's done

To scoop out the lemons

Cut a 2 cm lid off the top of each lemon.

Carefully loosen the flesh from the lemons using a knife, empty into a bowl. Cover and freeze the lemon skins and lids for approx. 4 hrs. or overnight.

Mash the flesh with a fork, pass through a sieve into a measuring cup (produces approx. 100 ml of juice).


Bring the water and sugar to the boil in a pan, then reduce the heat and simmer for approx. 2 mins., leave to cool.

Grate the lemon zest and squeeze out the juice. Finely grate the ginger, add the lemon zest and juice to the syrup along with the ginger and reserved lemon juice.

To freeze

Pour the lemon syrup into a wide stainless steel bowl, freeze the mixture for approx. 3 hrs., stirring thoroughly 4 times.

Transfer the sorbet to the frozen lemon skins, freeze for a further 2 hrs. Serve with the lemon lids.

Good to know
Tip: Cover and store the remainder of the sorbet in the freezer. Keep for approx. 2 weeks.


Peeling ginger

Peeling ginger

Our recommendations

Similar recipes


Simply coloured eggs for Easter?

Try our Easter recipes to surprise your loved ones with something extra special – from cakes and roasts to seasonal veggies.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!