Can Lemon Sorbet Only Be Made In An Ice Cream Maker?

It isn't ice cream, and it isn't sherbet — though it's often confused with the latter. What exactly is sorbet? Seattle Sorbet explains that the word sorbet is derived from two different ideas. First, charbet, which is a Middle Eastern drink made of sweetened fruit juice, and second, from the Turkish word, "serbet" which refers to an Arabic drink, sharbāt. Apparently, sorbet has quite a history and is thought to date back as far as 3000 B.C. (via Frost Gelato).

It's still well loved and should also not be confused with Italian ice, which is fairly similar. Lemon sorbet is especially refreshing and excellent for cleansing the palate in between meal courses or enjoyed as a light dessert. There are some things you may not know about sorbet, such as the fact that it has more sugar than ice cream, but each sorbet has a different texture, depending on the fruit that is used to make it. Some fruit juices, such as berry juice creates a creamier sorbet while a thinner juice from something like watermelon will require more steps to make it thicker and creamy. 

And speaking of making sorbet — wouldn't it be wonderful to make your own sorbet at home? You actually can! If you happen to have an ice cream maker, it should have a sorbet setting on it. If you don't, no worries. You can make sorbet at home without an ice cream maker as well.

Although an ice cream maker is super handy when making homemade sorbet, it isn't essential. According to Masterclass, you can make homemade lemon sorbet with a sheet tray and a food processor. Simply create your lemon sorbet by juicing the lemons and straining to remove the seeds. Next, add any other additions you like, such as rum, vodka, or limoncello, which helps to make a smoother sorbet, or some lemon zest for a stronger lemon flavor. Don't forget sugar to taste. Without it, the lemon sorbet will be quite tart. It's best to heat some water and sugar together to make a sugary syrup and then add the fruit juice and other flavorings.

Once your mixture is complete, pour it onto a sheet tray and freeze. After it's set up nicely, the frozen sorbet can be blended in a food processor and then refrozen. Repeat the process until it is at the lemon sorbet texture you prefer. Store your lemon sorbet in a container with a lid in the freezer and remove it when you're ready to serve. A small scoop of lemon sorbet goes a long way!