How to Make Lemon Sorbet in Lemon Cups

Making the Sorbet Base

In a small saucepan, combine the sugar, water, and salt. Warm over medium heat, stirring gently. You want the sugar to dissolve completely—the syrup should look clear, not cloudy. Do not let it boil. Boiling can concentrate the sugar too much and alter the texture. Once dissolved, remove from heat and let the syrup cool to room temperature. This takes about 10 minutes. Hot syrup will melt the ice cream maker's bowl if you add it too soon.

Whisk the cooled syrup into the strained lemon juice. At this point, I add one optional but highly recommended ingredient: one large egg white. Whisk it in until the mixture is slightly frothy. The egg white adds protein, which helps create a creamier, less icy sorbet. It also gives it a subtle silkiness that makes it feel more indulgent. If you prefer to avoid raw egg, you can substitute 1 tablespoon of vodka or corn syrup. Both work by interfering with ice crystal formation. The vodka won't affect the flavor in this small amount.

Churning and Freezing

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes 20–25 minutes. The sorbet is ready when it looks like soft-serve ice cream—thick, creamy, and holding its shape when you lift the paddle. While it churns, arrange your hollowed lemon cups in a small baking dish or on a tray. This keeps them from tipping over in the freezer. A muffin tin works perfectly too.

Once churned, spoon the soft sorbet into each lemon cup. Mound it slightly above the rim—it looks more generous that way. Work quickly so the sorbet doesn't melt. Place the filled cups in the freezer and freeze for at least 4 hours, or until firm. For the best texture, let them sit at room temperature for 5 minutes before serving. This softens them just enough to scoop easily.