This Boozy Lemon Sorbet Recipe is the perfect summer treat. It was inspired by a recent trip to South Carolina.
A few weeks ago, my hubby and I took a road trip down to Beaufort — our soon-to-be home. I didn’t get to do a lot of shopping or exploring down there, as we were searching for a house, but I did get to go into one particular store: Scout Southern Market.
SSM is an adorable store with Southern-themed home goods and novelties. The best part: in the back of the store, they have a “tea bar” that offers Tea Floats. You can grab a glass of iced tea, and they will plop scoops of lemon or peach sorbet into your drink! I had never seen anything like that, and (of course) I had to try one. Deelish!
I knew that I had to recreate it for you. This Boozy Lemon Sorbet Recipe is the perfect combination of sweet and tart. I prefer to have mine in unsweetened tea, but you can do what you like 😉
Boozy Lemon Sorbet + Iced Tea Floats RecipeCourse: Uncategorized
1 c. lemon juice, freshly squeezed
2/3 c. water
2/3 c. organic cane sugar
Scant 1/4 c. lemon-infused vodka (learn more about infusing your own!)
1 T. lemon zest
- For this Boozy Lemon Sorbet Recipe, in a small saucepan, combine your water and sugar. Bring this mixture to a boil, ensuring all of the sugar has been dissolved. Once the sugar is dissolved, remove the simple syrup from the heat. Add the lemon juice, zest, and vodka to the syrup and refrigerate the mixture for at least 2 hours (with a lid on – don’t let any of the ingredients evaporate).
- *** TIP *** When you’re ready to churn, consider putting the liquid through the blender for a minute. This will make your zest less noticeable in the final product.
- When you’re ready, follow your ice cream maker’s instructions. (For mine, I have to chill my bowl for at least 15 hours in the freezer, etc.) Turn it on and pour in the batter. I churned mine for 20-25 minutes; it should look like Italian Ice. This recipe makes about one pint of sorbet.
- Scoop the sorbet into a freezer-safe container. Allow it to harden for 4-6 hours, at a minimum.
You can eat it as a stand-alone dessert, which is amazing on its own, or you can choose to make an iced tea float with it! It’s a fun summertime treat.