Lemon and Orange Sorbets

You know what is REALLY good on a cold winter's day? Lemon sorbet. OK, it's good no matter what the season or temperature. My parents have a lemon tree, so we're blessed with tons of free lemons. I use them fresh, of course. I also freeze the juice and the zest so that I can have a supply year-round.

You know what else is REALLY good? Orange sorbet. Our orange tree is out of control this year, so I'm juicing and zesting oranges frequently too. 

You know what is REALLY hard to photograph on a dark winter's evening? Sorbet. Any flavor. 
(Lemon on the left; orange on the right.)

I love how easy it is to whip up a quick sorbet with the ice cream machine. I also love that I can control the amount of sugar I add.

To make lemon sorbet, I combine two cups of simple syrup (equal parts water and sugar, boiled, then cooled) with 1 1/2 c. lemon juice and 2 T lemon zest. To make orange sorbet, I combine one cup of simple syrup with 2 1/2 cups of orange juice and 2 T. orange zest. After about 20 minutes in the ice cream maker, it's ready to eat. Delicious!


  1. First of all, thank you for all the sweet comments on my blog yesterday!!!

    Secondly, you are funny! I'm really enjoying your blog! :) This looks yummy, and I have to tell you I am GREEN with ENVY that you have orange and lemon trees! :)

  2. Oh what a yummy post. How fragrant your yard must be with those orange trees. Great post!

  3. Mmmmmmmmm Cindy! These both look and sound so refreshing! Thanks for sharing! And for sharing the idea of freezing the juice and zest, too!


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