This traditional Italian lemon sorbet drink can be served in a glass between courses to clean the palate or at the end of a meal in a chilled cup. It’s creamy, refreshing and full of lemon flavor!
This Italian lemon sorbet drink recipe or sorbetto al limone is an authentic drink served at Italian restaurants to clear the palate between courses! It can also be served as a non-dairy frozen dessert at the end of a meal to aid with digestion.
This drink is different from a Sgroppino cocktail recipe which is an Italian lemon sorbet drink that originated in Venice and combines lemon sorbet vodka and prosecco. Although if you like you can add a splash of vodka, like I do in my frozen lemonade!
Why I Love This Recipe
- Perfect sipping drink: While intended to clean the palate and be a digestif, I think this alcohol free drink is perfect for sipping on during a warm spring day or hot day in summer!
- Bright lemon flavor: Lemon sorbet drink does not contain any milk or heavy cream like a gelato which makes it one of the lightest, most refreshing desserts made with simple ingredients.
Ingredient Notes
- Lemon juice: Freshly squeezed lemon juice from fresh lemons.
- Egg whites: Whipped egg whites create a lighter, fluffier texture in sorbets, prevent ice crystals from forming and lead to a creamier texture. Use pasteurized egg whites (or liquid egg whites) if you would like.
- Sugars: Granulated sugar is used to create a simple syrup while powdered sugar dissolves easily into the whipped egg whites.
- Lemon peel: The lemon peel infuses the simple syrup with its essential oils for maximum citrus flavor.
How to Make Italian Lemon Sorbet Drink
To start, make the lemon simple syrup by combining water and granulated sugar in a small pot. Bring to a boil then stir on low heat until the sugar dissolves completely and the mixture is clear. Add lemon peel, stir and cool.
In a large bowl, beat egg whites and powdered sugar until stiff. A little at a time fold in the lemon juice and lemon simple syrup.
Pour into a freezer safe bowl and freeze.
Before serving this traditional Italian drink, blend the lemon sorbet mixture in a blender and then serve immediately.
Tips and Variations
- Sweet Italian cocktail: You can add 2 Tablespoons of vodka or limoncello (about a shot) to the mixture. This also helps ice crystals from forming in the mixture.
- Stir frequently: If not using an ice cream maker, remember to stir the lemon sorbet mixture frequently. This prevents ice crystals from forming for a creamy authentic lemon sorbet.
- Ice cream maker: This can make the process faster and easier! While you can make this homemade Italian sorbet drink without an ice cream maker following my recipe, using an ice cream maker means you can enjoy it sooner.
- Other fruity flavors: While lemon is traditional, orange sorbet is a fun variation for winter or try any fruit you like.
Serving Suggestions
- Refreshing digestif: Serve in champagne flutes, cocktail glasses or even martini glasses with a straw to sip on between dinner courses as a palate cleanser.
- Dessert: As a treat for lemon lovers or a dessert after a heavy meal served in a chilled cup with a teaspoon.
- Celebratory occasions: Serve at graduation parties or New Years Eve to celebrate a special occasion. Personally I love it on a hot summer day!
- Garnish: If you are serving this in cups, garnish with mint leaves, basil leaves, a lemon slice or lemon twist.
How do I prevent the sorbet from getting too icy?
A small amount of vodka helps prevent large ice crystals from forming, but if you prefer to leave it out, be sure to stir the sorbet mixture every 30 minutes while freezing to help keep it smooth.
Can I make this sorbet ahead of time?
Yes! It can be made up to a week in advance. Just let it sit at room temperature for a few minutes before serving to soften slightly.
Storage
Store leftover Italian lemon sorbet drink recipe in the freezer for up to a month and shake well before serving. You can also reblend it before serving for a creamy texture.
More Lemon Recipes
We were so excited about this Drink, we could hardly wait for the freezing period. But we did, it was so good, tasted exactly as we had it in the restaurant and yes we did share. Salute!
- ¾ cups + 2 tablespoons lemon juice (fresh squeezed) (200 ml total amount)
- ¾ cup + 2 tablespoons water (200 ml total amount)
- 2 large egg whites *
- ⅓ cup granulated sugar
- ¼ cup powdered / icing sugar
- 2 tablespoons vodka (if desired)
- peel of 1 lemon (no white part)
*you could use pasteurized egg whites.
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In a small pot boil water and granulated sugar on low heat, stirring constantly until the sugar dissolves completely and the mixture is clear, approximately 5 minutes. Add the peel, stir and let cool completely. (the syrup)
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In a large bowl beat egg whites and powdered sugar until stiff, fold in a little at a time the lemon juice, syrup and vodka if using.
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Pour into a plastic or freezer safe bowl and freeze for at least 6-8 hours, stirring 2-3 times to combine.
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Before serving blend in a blender and serve immediately. Pour any left overs in a bottle, keep in freezer and shake well before serving. Enjoy!
Can I make this sorbet ahead of time?
Yes! It can be made up to a week in advance. Just let it sit at room temperature for a few minutes before serving to soften slightly.
Storage
Store leftover Italian lemon sorbet drink recipe in the freezer for up to a month and shake well before serving. You can also reblend it before serving for a creamy texture.
Calories: 86kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 20mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 4mg | Iron: 0.04mg | Phosphorus: 4mg
Recipe from PourFemme
Updated from May 19, 2017.
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