Today I am sharing a recipe for Lemon Sorbeto Dessert. It's a tasty treat and really tangy which is something I love. I hope you enjoy this as much as I do.
Jump to:
💖 Why This Recipe Works
- Light & Refreshing: Lemon Sorbeto Dessert is the perfect cool-down treat with a bright citrusy punch.
- Great Palate Cleanser: Serve it between courses or after a heavy meal for a fresh finish.
- Fancy But Easy: Looks elegant in a glass with a mint sprig or lemon twist—no one will guess how easy it was!
What Is Sorbeto?
Sorbeto or Sorbet is frozen dessert usually made from sugar sweetened waterand flavouring. Whether it's watermelon, lime or lemon sorbeto as in this recipe, sorbeto generally does not contain dairy products.
Whilst this type of dessert is called sorbeto or sorbet in the USA, it is typically known as sherbet in the UK.
🥚Lemon Sorbeto
- Makes 12 scoops
- 1 ½ cups water
- ½ cup lemon-lime soda
- 2 cups sugar2 cups freshly squeeze lemon juice
- 2 TBS freshly grated lemon zest
- 2 cups of fresh sliced strawberries
- 1 cup of blueberries
- 1 package of individual sponge cake
- 1 can of whipped cream
- 1 tall canister
- 1 ice cream scoop
- mint to garnish
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Berry Medley: Mix in raspberries, blackberries, or diced mango for a fruity twist.
- Herbal Infusion: Add a sprig of fresh mint or basil to the boiling mixture for an aromatic flavor.
- Citrus Blend: Combine lemon juice with lime or orange juice for a zesty combination.
🔪How to Make Lemon Sorbeto
In a large sauce pan, Stir together the water, Lemon juice and zest, lemon lime soda and sugar
Bring to a boil and then reduce the heat to simmer for 5 minutes
Set aside to cool
Once cooled, add to the canister and place in the freezer for 1 ½ hours.
Stir the mix 1 every hour for 5 hours to incorporate air into the mix for a lighter finished product
Once the sorbet is solid, prep the strawberries and blueberries by washing them and drying.
Cut the strawberries into quarters
Scoop some of the sorbet onto the sponge cake, top with whipped cream and berries and mint
Enjoy
👩🍳 Expert Tips
- Regularly stir the sorbet mixture every hour to help incorporate air and achieve a lighter, fluffier texture.
- Allow the base mixture to cool completely before freezing for a smoother consistency.
- Use a shallow container for freezing to speed up the process and make stirring easier.
💭 FAQs
Keep it in an airtight container in the freezer.
Freshly squeezed lemon juice provides the best flavor, but bottled juice can be used in a pinch.
Stir the mixture every hour during freezing to incorporate air and achieve a smoother texture.
Yes, you can make it a day before serving. Just let it sit at room temperature for a few minutes to soften slightly before scooping.
💖 Serving Suggestions
These are my favorite treats to serve with lemon sorbeto:
- Fresh Berries: Serve alongside strawberries, blueberries, or raspberries to add natural sweetness and a pop of color.
- Mini Sponge Cakes: Light, fluffy sponge cakes provide a soft base that complements the refreshing sorbeto.
- Whipped Cream: A dollop of freshly whipped cream adds a rich, creamy contrast to the tangy sorbeto.
🍜 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below! Alternatively, bookmark it in your browser or save to Pinterest.
Lemon Sorbeto Dessert
Ingredients
- 1 ½ Cups Water
- ½ Cup Lemon-Lime Soda
- 2 Cups Sugar
- 2 Cups Lemon Juice Freshly Squeezed
- 2 tablespoon Lemon Zest Freshly Grated
- 2 Cups Strawberries Fresh, Sliced
- 1 Cup Blueberries
- 1 Package Individual Sponge Cake
- 1 Can Whipped Cream
- 1 Scoop Ice Cream
- Mint To Garnish
Instructions
- In a large sauce pan, Stir together the water, Lemon juice and zest, lemon lime soda and sugar.
- Bring to a boil and then reduce the heat to simmer for 5 minutes.
- Set aside to cool.
- Once cooled, add to the canister and place in the freezer for 1 ½ hours.
- Stir the mix 1 every hour for 5 hours to incorporate air into the mix for a lighter finished product.
- Once the sorbet is solid, prep the strawberries and blueberries by washing them and drying.
- Cut the strawberries into quarters.
- Scoop some of the sorbet onto the sponge cake, top with whipped cream and berries and mint. Enjoy!
Leave a Reply