Total Time
Prep 15 mins
Cook 6 mins

This can be a very elegant dessert. Serve in a wine glass for a great presentation.

Ingredients Nutrition


  1. Bring water and sugar to boiling in a saucepan.
  2. Remove from heat; cool thoroughly.
  3. Cover and chill.
  4. Combine syrup, peel, and juice in a 9 x 9 x 2-inch baking pan.
  5. Add food coloring.
  6. Cover; freeze 3 to 4 hours or till almost firm.
  7. Break frozen mixture into small chunks.
  8. Transfer to a chilled mixing bowl.
  9. Beat with an electric mixer on medium speed till fluffy but not melted.
  10. Transfer to a 4 to 6-cup freezer container; cover and freeze till firm.
  11. To serve, let stand at room temperature for 5 minutes before serving.


Most Helpful

I usually get Edy's WholeFruit sorbet - this may change that. It was fantastic! VERY flavorful, and really not hard at all to make! I used mostly limes (4-5) with one lemon for variety. It does take a little whwile to set up (either that, or I just have my freezer set too warmly), but that ust means I should have started earlier. I served this as the lemon sorbet in Dancer's Mixed Berry Compote with Lemon Sorbet - it made a fatastic, very flavorful dessert with no fat! Definitely a keeper - Thanks, Dancer!

ChrisMc August 16, 2003

I first made this as a sorbet for my son who was allergic to dairy. He needed a cold treat for summer in place of ice cream. Now I make this recipe into Popsicles for my kids. I just pour them strait into the Popsicle mold and freeze for 2 hours then I put in the sticks and let freeze over night. They get nice and firm this way, but also has a nice soft texture when eating. They love the tartness of these and it reminds them of the lemon freezes you can get at the zoo. The kids beg me to make them and love to help zest and juice the lemons!!!! Wonderful recipe! Thanks.

deedeegast June 23, 2010

Absolutely wonderful and easy. My fussy daughter wants them for Christmas dinner.

hedypedy December 13, 2007

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