Lemon Sorbet is a refreshing, frozen, dairy-free treat with an intense lemon flavor that is super easy to make at home! Try my Frosted Lemonade for another refreshing homemade lemon treat.
Sorbet is a dessert that is made from fruit and sugar–no dairy. It is often served at restaurants to clean your palate between courses. It can be made in an ice cream maker, but it is just as easy to make it without one, as this recipe will show you. The strong lemon flavor makes this a refreshing treat to enjoy.
Lemon Sorbet Ingredients
This recipe is made with only four ingredients. It is not creamy, like ice cream, but tart and refreshing.
Granulated Sugar: Using the right amount of sugar is crucial when making sorbet. If you don’t use enough sugar, the sorbet will be too icy; if you use too much, it will be too slushy (although I don’t mind slushy as much).
Lemons: Yes, there are only four ingredients in this recipe, but you will need at least 4-5 lemons (depending on the size) to get a cup of lemon juice. When squeezing lemons for lemon juice, look for heavier lemons when you pick them out; they will have the most juice. Try to avoid the rough-skinned lemons, since they may have aged and lost some of their juice.
When you are ready to squeeze out the lemon juice, you can do it by hand or with a handheld juicer. Make sure the lemons are at room temperature before juicing them. Cut the lemons lengthwise to get the most juice. Use a fork to get the insides of the lemons loosened and start squeezing! Use a mesh strainer to catch the seeds and pulp of the lemons. Don’t discard the lemons after you juice them; use the peels to get the zest. The zest adds even more citrus flavor to the sorbet.
If you don’t have time (or the desire) to freshly squeeze five lemons, you could use concentrated lemon juice.
How to Make Lemon Sorbet
Again, there is no need to use an ice cream maker to make this no-churn lemon sorbet. To get started, heat water and sugar in a saucepan over medium heat. Bring the sugar water to a boil. After it reaches a boil, remove the sugar water mixture from the heat to let cool completely.
After the sugar water has cooled completely, add the lemon juice and lemon zest. Pour the mixture into a freezer-safe container. I used a metal mini loaf pan (but you could use any freezer-safe container). Freeze the sorbet, uncovered, for about 4 hours. It will still be slightly slushy, but ready to enjoy! Store any leftovers, covered, in the freezer. It is best eaten within about a week.
This easy lemon sorbet is PERFECT in a Lemon Vodka Prosecco! Trust me, I know my drinks. And this one is amazing!
Looking for More Lemon Flavored Desserts?
No-Bake Lemon Cheesecake Cream Pie
- 1 cup (237g) water
- 1 cup (200g) granulated sugar
- 1 cup (244g) lemon juice, freshly squeezed
- 1 tablespoon lemon zest
In a medium saucepan, combine the water and sugar. Heat over medium heat, bringing to a boil. Remove from heat and cool completely.
After the sugar water has cooled completely, add the lemon juice and lemon zest.
Pour into a freezer-safe container. (We used a small metal loaf pan.)
Freeze for about 4 hours. (It will be slightly slushy, but that is okay!)
Cover tightly and freeze leftovers for up to a week.