Sweet Summer: Lemon Sorbet Cups



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Hey Everybody!
I have been on the hunt for a really refreshing summer treat lately. I spend a lot of time up at my cabin in the Okanagan, and there is no air conditioning… and it can sometimes get 35+ Celsius. So anytime there is a new easy frozen treat I can make, I am all for it!
These lemon sorbet cups totally hit the spot 🙂 They have the perfect balance of sweet and lemony, and when you serve them in some cute lemon shells, they are so cute and hard to resist!!
Whether you are having friends over for an end-of-summer party or you are in need of a quick cool-down treat, just whip out this yummy recipe!
Rebecca xx

Recipe: (see original here)

  • 1 cup sugar
  • 1 cup water + 1/2 cup water to dilute if too sweet. 
  • 3/4 cup lemon juice (I cut the lemons in half, juiced them, and then used the shells as the cups!) 
  • 3 tablespoons lemon zest (about 5-6 lemons) 


  1. In a small saucepan over medium heat, cook and stir sugar and water until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; put in the fridge to cool to room temperature.
  2. Mix in lemon juice and lemon peel. Freeze in an ice cream freezer according to manufacturer’s directions. If you don’t have an ice cream maker, you can put the liquid carefully in a freezable container. Then, put in the freezer for about 1/2 hour, until ice crystals appear. Go in with a fork and gently stir to break up any developing chunks. Put sorbet back into freezer for another 1/2 hour, and then break up any chunks. Repeat until texture is of a slushy.  Yield: 2 cups.

Processed with VSCO with c1 preset

Processed with VSCO with c1 preset

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