This refreshing and light matcha lemon sorbet makes for the perfect summer treat. Made with just five simple ingredients, it is gluten-free and vegan. The best part of this recipe is that you don’t even need an ice cream maker to enjoy it. A blender and some ice cube trays work perfectly well!
This matcha lemon sorbet is the perfect combination of sweet and tart, perfectly balanced with the rich, umami taste of matcha. It makes for the perfect treat on a hot summer day.
One of the best parts of summer is savoring a cup of ice cream or sorbet on a hot day. We’re particular fans of sorbet as it’s a bit lighter and more refreshing dessert option. This sorbet is almost like enjoying a frozen matcha lemonade slushy– everything you could want! Without being overly sweet, the combination of lemon and matcha may be your new favorite.
So, what exactly is sorbet? Sorbet is a frozen dessert made with sugar, fruit juice, and water. Other ingredients can be included, such as alcohol or fruit zest (both of which you can add to this recipe if you’d like!). It’s different from ice cream and sherbet as it does not contain dairy.
Recipe
Matcha Lemon Sorbet
- 15 min
- 420 min
- 435 min
- 4 servings
- Small saucepan, zester, lemon squeezer, large bowl, whisk, ice cream maker or ice cube trays and blender
Ingredients
Method
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Make the syrup. In a small saucepan, add the water and sugar. Bring to a simmer, stirring occasionally, until the sugar dissolves.
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Chill the syrup. Remove from heat and let cool slightly, then refrigerate until cold. To speed things up, place it in the freezer; this may take about 3 hours and can be done the night before.
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Juice the lemons. Zest the lemons, slice them in half, and squeeze them to get about 1 cup of juice.
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Whisk the base. In a large bowl, whisk together the lemon juice, lemon zest, sifted matcha powder, and chilled sugar water.
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Churn. If you have an ice cream maker, churn the sorbet mixture following the manufacturer’s directions.
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Or freeze in trays. If you don’t have an ice cream maker, pour the mixture into two ice cube trays and freeze until solid.
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Blend. Let the cubes thaw slightly, about 10–20 minutes, until a high-speed blender can easily process them. Blend until smooth and creamy.
