Lemon Sorbet Recipe

Recipe for a light fruit sorbet in the summer

Lemon sorbet is dairy-free, egg-free, vegan, gluten-free, fat-free, and keto. Serve as a simple dessert or low-calorie palate cleanser in between dinner courses.

You’ll be surprised at how much better homemade lemon sorbet tastes than the store-bought versions.

This product has no corn syrup, concentrated lemon juice, or guar gum.

Homemade lemon sorbet ingredients

Lemon juice, water, and sugar are required to make this recipe. That’s it!

Squeeze fresh lemons and discard the seeds. You can also buy 100% lemon in a store bottle from brands like Whole Foods or Santa Cruz.

This recipe can be made with either white sugar, coconut sugar, or evaporated juice. Try granulated Erythritol (or xylitol) for a sugar-free lemon sorbet.

Lemon zest is essential to the sorbet’s tangy flavor. Do not reduce or omit it.

How to make Lemon Sorbet

Prepare the ice cream machine according to the instructions in the manual for your particular brand and model.

In a medium-sized saucepan, heat the sugar and water together. Stirring frequently is necessary until the sugar has dissolved. Refrigerate the simple syrup once it has cooled. This step can be completed the day before or even the night before to save time.

Then, follow the manufacturer’s instructions and add the lemon juice, zest, and sugar water chilled to your ice cream machine.

It should now look like lemonade. You can serve it in glasses. (Hello, frozen lemonade!) Transfer the sorbet to an enormous container and freeze it for an hour.

The thick lemon mixture should be stirred. This is when it’s usually ready. If it is still slushy in yours, chill it for another 30 minutes and then go.

Use an ice cream scoop for a more authentic presentation. If desired, garnish with fresh basil or mint leaves.

Sorbet made without an ice cream maker

No ice cream machine? No problem!

You can make sorbet without an ice cream maker in two ways. The first option requires a blender. The second one only needs a large container with a spoon.

Blender Option: Pour the liquid into two ice-cube trays to make a sorbet without churning. Freeze until solid. Let the lemon ice thaw enough to be processed quickly in a high-speed blender like a Vitamix. Blend with a tamper until creamy and smooth.

Container Option: Freeze a sizeable shallow container overnight. Pour the liquid mixture into the container and freeze it for 30 minutes. Stir well to disperse ice crystals. Add air and mix. Place the frozen mixture back in the freezer.

Repeat the stirring every half-hour for approximately three hours. The texture should be between granita ice cream.

Storage & Tips

Some ice cream makers require the base to be frozen solid for up to 48 hours before use.

After boiling sugar and water, chill the syrup thoroughly. The ice cream machine will not thicken the liquid if it is warm. It is also essential to refrigerate lemon juice.

Because alcohol does not solidify, I like to add one tablespoon of vodka before churning. This will keep the sorbet soft and not freeze solid. Add no more than one tablespoon of sugar unless you prefer a slushy consistency.


Lemon Juice 1 Cup

Half a cup of water

1 cup sugar or granulated Erythritol

1 tbsp lemon zest

Optional 1 tbsp Vodka


Follow the instructions in your manual to prepare an ice cream maker. If you don’t have an ice cream machine, follow the instructions above. In a medium-sized saucepan, heat water and sugar. Stir until sugar dissolves. Refrigerate until cold. Add all ingredients to the ice cream maker, including the sugar water. Stir for 15 minutes. It should be slushy. Serve the lemonade frozen in glasses or place it in a container to freeze for one hour. Stir the thickened sorbet. Usually, it is done after this point, but if you still have slush, chill the sorbet in the freezer for another half-hour and stir again. Repeat this process until the sorbet-like texture is achieved. Serve with an ice cream scoop.

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