Lemon Sorbet

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absolutely delicious. tangy and sweet at the same time. Very refreshing!!

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I followed the advice from others, so the 4 star is for the improved recipe and not the one Emeril has up now. I used 2 and 1/4 cups of water and only 1/2 of lemon juice, and kept the sugar the same. It was delicious but definitely too sweet. 3/4 or even 1/2 of sugar would be better than a full cup. I'm going to try this again, but with less sugar.

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This is a refreshing recipe for summer. If you love lemon as I do, keep the amount , although next time I won't add as much sugar.Also will try other citrus.

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I might reduce the sugar a tad next time but it's refreshing and tasty as is, I added a splash of Limoncello over the top of mine.

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It was very good but i added just an extra 2 cups of water and you can just put it in the freezer in a tubpa wear and shake it every 2 hours or so and it comes out nice

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I read the reviews before making and tried the mix befor adding to the maker, and it was to tart for me, but after adding another cup of sugar and water (which would make mine a double batch, same as the others using 1/2 cup of lemon juice. A big of freshly whipped cream ontop made this a perfect ending to our meal.

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This is the best lemon sorbet I have ever had. Using the other reviews before beginning, I only used 1/2 of the lemon juice that was called for, added an extra 1/2 cup of water and added 1 tbs. of limoncello. Perfect for a hot summer day!

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This recipe couldn't be easier and as others have mentioned, is ripe for variation. I used meyer lemons and rose petal sugar - it's still tart, but with beautiful floral hints and the most gorgeous rosy color. The perfect foil to a rich, dense, toasted pound cake....

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It is a great light dessert and fun to add different things to spice it up.

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This sorbet is good but make sure it is really cold before placing in the ice cream maker.