Maple Lemon Sorbet

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Recipe — Lemon and Maple Syrup Sorbet
Cooling Time:
8 portions
Metric Imperial


  • 4 lemons
  • 2 cups water
  • 1 cup maple syrup (preferably golden syrup for its delicate flavour)
  • 1/4 cup ice cider (optional)
  • Maple chips (optional)


  1. In a shallow bowl, combine juice of 3 lemons, zest of 1 lemon, water, maple syrup and ice cider (optional).
  2. Freeze for 6 to 8 hours.
  3. During this time, crush the mixture several times using a fork to break it up into a sorbet consistency.
  4. Serve in well chilled bowls and garnish with maple chips.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.