Lemon Sorbet with Saffron

Updated February 23, 2016



Published by Regan Books

This image courtesy of Joseph DeLeo

What could be more refreshing in the heat of summer than a lemon sorbet? The addition of saffron softens the citrus taste while adding an almost mystical dimension. The saffron lends the sorbet a beautiful orange hue, like the color of sunset. The sorbet is best when made no more than eight hours before serving. If you must freeze it longer, let it melt back to a liquid in a bain-marie and return it to the ice cream maker until soft-solid.



Total Timea day or more

OccasionFormal Dinner Party

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentice cream maker

Five Ingredients or LessYes

Taste and Texturesweet, tangy

Type of Dishdessert, sorbet


  • 1¾ cups purified water (such as Evian)
  • 1½ cups sugar
  • 1/8 teaspoon coarsely crumbled saffron threads
  • 1¼ cups strained fresh lemon juice
  • 5 tablespoons light corn syrup


Combine the purified water and sugar in a medium saucepan. Bring to a boil over high heat. Add the saffron. Cover and steep for 5 minutes. Whisk in the lemon juice and corn syrup. Cover and refrigerate until cold.

Process the lemon mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the sorbet to a container. Stir to distribute the saffron evenly. Freeze until soft-solid, stirring occasionally, about 6 hours.



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