Lemon – Sake Sorbet

I’ve mentioned before that I love frozen desserts. Having success with the blood orange-sake sorbet, I decided to take a go at a lemon-sake sorbet. It is lighter and a bit more refreshing than the orange sorbet. I will look to make my way through more fruit and different types of alcohol.


  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 2 teaspoons lemon zest
  • 1 cup sugar
  • Pinch of salt
  • 1 -1/2 cup water
  • 1/4 cup saké (optional)


Mix lemon zest, sugar and salt in a food processor, pulsing until thoroughly blended. While food processor is running, add the water, lemon juice and saké until the sugar completely dissolves.

Refrigerate mixture for about one hour.

Pour mixture into ice cream maker and churn until softly frozen.

Transfer into container and freeze for at least 2-3 hours.