Fruit Sorbet

Lemon Sorbet

Name: Lemon Sorbet
Yield: 1165 grams
Ingredients: 275g Granulated Sugar (Sucrose); 25g Dextrose; 45g Morbifrutta; 3g Citrus Zest; 340g Lemon Juice; 475g Water; 2g Vellutina (Sorbitol)

An easy-to-make Italian lemon sorbet featuring fresh lemon juice and Morbifrutta sorbet base.

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Updated August 1, 2026 Yield 1,165g

Recipe

Ingredients

Scaled yield: 1,165g

Granulated Sugar (Sucrose) 23.6% of recipe
275g
Dextrose 2.1% of recipe
25g
Morbifrutta Supplied by Fabbri 3.9% of recipe
45g
Citrus Zest 0.3% of recipe
3g
Lemon Juice 29.2% of recipe
340g
Water 40.8% of recipe
475g
Vellutina (Sorbitol) optional Supplied by PreGel 0.2% of recipe
2g

Steps

1
Combine all ingredients and blend well with an immersion blender.
2
Extract at the proper temperature—typically between −6°C and −7°C.

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Lemon Sorbet

Ingredients

Method

Lemon Sorbet

Ingredients

Steps

Made from this recipe

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Amount	Ingredient
275g	Granulated Sugar (Sucrose)
25g	Dextrose
45g	Morbifrutta
3g	Citrus Zest
340g	Lemon Juice
475g	Water
2g	Vellutina (Sorbitol) Optional

Step	Instructions
1	Combine all ingredients and blend well with an immersion blender.
2	Extract at the proper temperature—typically between −6°C and −7°C.