Amalfi Lemon Sorbet is inspired by the sunny coast of Italy and is a really refreshing dessert. It’s extremely light and citrusy. With just three ingredients that are easily available in almost every home, you can make a simple Italian-style dessert with a fresh lemon flavor.
It’s also dairy-free, so it’s a nice option when you’re serving a mixed crowd. You can also make the sorbet ahead and keep it in the refrigerator until you’re ready to serve. The fresh lemon flavor is what makes this sorbet so good.
It’s ideally served as a palate cleanser between meals or as a refreshing dessert on hot days. You can enjoy it during winter too.
How to Make Amalfi Lemon Sorbet
INGREDIENTS:
- 1 cup fresh lemon juice
- 1 cup water, plus more if needed
- 1 cup agave syrup or sugar, or sweetener of your choice
Step-by-Step Instructions
1. To prepare the lemon shells for serving, cut off a thin slice from the tip of each lemon, about one-fourth of its length. Keep the tips aside. You will need them later.
2. Carefully juice the lemons, making sure the shells stay intact. Keep the juice aside to use later.
3. Use a small spoon to scoop out any leftover pulp. Rinse the shells under water and pat them dry.
4. In a blender, combine the lemon juice, water, and agave syrup (or sugar). Blend until well combined and smooth. Transfer the mixture to another container and chill for 4 hours, or until it is icy.
5. Pour the mixture into an ice cream maker and churn until it reaches a sorbet-like consistency.
6. Add a scoop of sorbet to each lemon shell. Add another scoop on top if you want the lemon shells to look fuller. Repeat with all the lemon shells.
7. Top each lemon shell with the lemon tip you cut in Step 1 and a few mint leaves.
Serve and Enjoy!
Important Recipe Notes:
- To help the lemon shells stand upright, cut a thin slice off the bottom of each lemon. If you’re worried they might still fall, serve them in glasses, as I have done above.
- If you don’t have an ice cream maker at home, transfer the sorbet mixture to a shallow dish and place it in the refrigerator. Stir it with a knife or fork every 30 minutes for about 4 to 5 hours. This will help the mixture become smooth and scoopable.
- Serve immediately or chill until ready to serve. If you’re keeping the lemon shells in the refrigerator, place them in glasses.
- If you prefer a less tangy sorbet, add a little more water to suit your taste.
Amalfi Lemon Sorbet
Ingredients
Method
- To prepare the lemon shells for serving, cut off a thin slice from the tip of each lemon, about one-fourth of its length. Keep the tips aside. You will need them later.
- Carefully juice the lemons, making sure the shells stay intact. Keep the juice aside to use later.
- Use a small spoon to scoop out any leftover pulp. Rinse the shells under water and pat them dry.
- In a blender, combine the lemon juice, water, and agave syrup (or sugar). Blend until well combined and smooth. Transfer the mixture to another container and chill for 4 hours, or until it is icy.
- Pour the mixture into an ice cream maker and churn until it reaches a sorbet-like consistency.
- Add a scoop of sorbet to each lemon shell. Add another scoop on top if you want the lemon shells to look fuller. Repeat with all the lemon shells.
- Top each lemon shell with the lemon tip you cut in Step 1 and a few mint leaves.