Name: Lemon Sorbet
Prep time: 20 min
Cook time: 5 min
Total time: 4 h 25 min
Yield: 8
Cuisine: Dessert
Ingredients: 1 cup (8 oz.) water; 1 cup sugar; 2 cups (16 oz.) freshly squeezed lemon juice (about 14 large lemons worth); 2 packed tablespoons freshly grated lemon zest

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An easy recipe for a tangy and sweet no churn lemon sorbet! This homemade lemon sorbet recipe uses simple ingredients and it’s refreshing.

No ice cream maker required, but you can use one if you like to make this zesty sorbet recipe.

This lemon sorbet is naturally nut-free, gluten-free, and dairy-free.

Love fruity frozen treats? You might like this Black Raspberry Ice Cream recipe. Strawberry Shortcake Ice Cream is also simple to make and is no-churn. If you’re looking for another lemon flavored frozen treat, try this Lemon Ice Cream next.

WHY YOU’RE GOING TO LOVE THIS LEMON SORBET RECIPE

You’re going to love this homemade lemon sorbet recipe. It’s refreshing, tangy, and it reminds me of a frozen lemonade.

This lemon sorbet recipe uses a few simple ingredients and it’s ready same-day.

You don’t need an ice cream maker to make this lemon sorbet recipe, but you can if you like.

INGREDIENTS IN LEMON SORBET

Water – Water helps add to the texture and balances out the lemon and sugar.

Sugar – Adds sweetness. We haven’t tried this sorbet with a sugar substitute yet. Let us know in the comments if you use a sugar substitute.

Lemon Juice – The star of this sorbet! All the flavor.

Lemon Zest – For additional flavor.

If you have any questions about the ingredients, please leave a comment below.

a collage of 4 photos showing the steps to make lemon sorbet

HOW TO MAKE LEMON SORBET

In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute.
Remove from heat and allow the syrup to completely cool.
Once cool, stir in the lemon juice and lemon zest.
Pour the mixture into a 9×5 metal baking pan.
Freeze until firm (about 4 hours), stirring with a fork every thirty minutes for the first 3 hours. This is important. Don’t skip this step if you aren’t using an ice cream machine.
Store covered in the freezer for up to 3 months.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

HOW TO STORE LEMON SORBET

Store this lemon sorbet in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to 3 months.

TIPS FOR MAKING THIS HOMEMADE LEMON SORBET

Stirring – Stirring the lemon sorbet every thirty minutes adds air to the sorbet, making it smoother and easier to scoop.

Tartness – If you like it less tart, increase the sugar to 1 ½ cups and decrease the lemon zest to 1 tablespoon.

Icy Sorbet – If the lemon sorbet is too icy, allow it to soften for 20 minutes, add it to a food processor, process and refreeze.

Don’t skimp on the sugar – Sugar not only adds sweetness to homemade sorbets, it also helps with the texture and helps prevent sorbets from being too icy.

Scooping it – If the sorbet is too firm to scoop, allow it to sit on the counter for 15-20 minutes, or until it softens enough to scoop.

three scoops of lemon sorbet in a white bowl

HOW TO MAKE LEMON SORBET IN AN ICE CREAM MAKER

This lemon sorbet recipe works well in ice cream makers. Follow the manufacturer’s instructions for sorbets and then cover tightly and freeze until you’re ready to serve.

MORE HOMEMADE SORBET RECIPES:

Looking for more ice cream or sorbet recipes? Use the search box or leave us a comment below.

Here are some of our favorite things for making sorbets:

Glass Mixing Bowls – We love using these glass mixing bowls, but you can use what you like.
Loaf Pan – You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favorites.
Ice Cream Bowls – You can use any bowl, but we think these are fun.
Ice Cream Containers – We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.

Note: Each of these links will take you to the exact product on Amazon. As an Amazon associate, I earn a little from each qualifying purchase.

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Yield: 8

Lemon Sorbet

An easy recipe for a tangy and sweet no churn lemon sorbet! Ice cream machine instructions included.

Prep Time 20 minutes

Cook Time 5 minutes

Additional Time 4 hours

Total Time 4 hours 25 minutes

Ingredients

1 cup (8 oz.) water
1 cup sugar
2 cups (16 oz.) freshly squeezed lemon juice (about 14 large lemons worth)
2 packed tablespoons freshly grated lemon zest

Instructions

In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute.
Remove from heat and allow the syrup to completely cool.
Once cool, stir in the lemon juice and lemon zest.
Pour the mixture into a 9x5 metal baking pan.
Freeze until firm (about 4 hours), stirring with a fork every thirty minutes for the first 3 hours. This is important. Don’t skip this step if you aren’t using an ice cream machine.
Store covered in the freezer for up to 3 months.

Notes

Stirring the lemon sorbet every thirty minutes adds air to the sorbet, making it smoother and easier to scoop.
If the sorbet is too firm to scoop, allow it to sit on the counter for 15-20 minutes, or until it softens enough to scoop.
If you like it less tart, increase the sugar to 1 ½ cups and decrease the lemon zest to 1 tablespoon.
You can use Meyer lemons in this lemon sorbet recipe.
Ice cream machine – This lemon sorbet recipes works well in ice cream makers. Follow the manufacturer’s instructions for sorbets and then cover tightly and freeze until you’re ready to serve.

Lemon Sorbet Recipe