Easy Lemon Sorbet Recipe – Only 3 Ingredients!
An easy recipe for a tangy and sweet no churn lemon sorbet! This homemade lemon sorbet recipe is the perfect summer treat, uses simple ingredients, and it’s refreshing. No ice cream maker required, but you can use one if you like to make this zesty 3-ingredient lemon sorbet recipe.
Love fruity frozen treats and homemade ice cream? You might like this Black Raspberry Ice Cream recipe. Strawberry Shortcake Ice Cream is also simple to make and is no-churn.
Did you know that in Italy they use lemon sorbet as a palate cleanser? If you’re looking for another lemon flavored frozen treat to cleanse your palate, try this Lemon Ice Cream next. You might also like this Lime Sherbet.
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. It’s the perfect frozen treat!
- 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.
- This light dessert is the perfect balance between sweet and tart.
INGREDIENTS IN LEMON SORBET
- Water – Cold water helps add to the texture and balances out the lemon and sugar. We don’t count water as an ingredient because it’s available in every kitchen.
- Sugar – Adds sweetness and is the base of our simple syrup. We haven’t tried this sorbet with a sugar substitute yet, like agave nectar, but let us know in the comments if you use a sugar substitute.
- Lemon Juice – The star of this sorbet! All the lemon flavor. We recommend fresh lemon juice, and not bottled lemon juice.
- Lemon Zest – Lemon peel adds extra flavor.
Have you made sorbet with Meyer lemons? If so, let us know. If you have any questions about the ingredients, please leave a comment below.
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 or freezer-safe container.
- 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 this frozen dessert 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 fresh 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. The parchment paper will help prevent ice crystals.
TIPS FOR MAKING THIS HOMEMADE LEMON SORBET
- Use Fresh Lemons – Fresh, standard lemons that you find at the grocery store are best.
- Stirring – Stirring the lemon sorbet every thirty minutes adds air to the sorbet, making it smoother and easier to scoop.
- Tartness – If you like a less tart flavor, 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. If it’s a hot summer day, it should only take 5-10 minutes.
Fruit sorbets are perfect any time of year.
HOW TO MAKE LEMON SORBET IN AN ICE CREAM MAKER
This lemon sorbet recipe works well in ice cream machines. Follow the manufacturer’s instructions for sorbets and then cover tightly and freeze until you’re ready to serve.
MORE HOMEMADE RECIPES:
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Easy Lemon Sorbet Recipe – Only 3 Ingredients!
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 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.
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.
More lemon recipes.
