Lemon Sorbet

This Lemon Sorbet is a zesty and refreshing frozen dessert made with just a few simple ingredients — and no ice cream machine required. Its vibrant citrus flavor and smooth texture make it a perfect palate cleanser, warm-weather treat, or light ending to any meal. Bright, clean, and naturally dairy-free, it’s sunshine by the scoop.

Bright yellow lemon sorbet served in scoops on a white plate, garnished with lemon slices and a sprig of mint.
Clock symbol indicating preparation, baking, and chilling times

Prep – 15 minutes
Freezing – 4 hours

Illustration of a scoop of ice cream in a cone.

4-6 servings
Ingredients
  • 1 cup (240ml) fresh lemon juice (from about 5–6 lemons)
  • 1 tbsp lemon zest
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • Pinch of salt
Instructions
  • In a small saucepan, combine sugar, water, and a pinch of salt.
  • Heat over medium until the sugar fully dissolves, stirring occasionally. Remove from heat and let cool.
  • Stir in lemon juice and zest.
  • Pour mixture into a shallow freezer-safe container.
  • Freeze for 30–45 minutes, then stir vigorously with a fork or whisk to break up ice crystals.
  • Repeat every 30–45 minutes for about 4 hours, until smooth and scoopable.
  • Store covered in the freezer until ready to serve.

Tips & Tricks

  • Use freshly squeezed lemon juice for the best flavor — bottled juice won’t give the same brightness.

  • Stir in a little lemon zest before freezing for extra citrus depth.

  • A tablespoon of vodka or limoncello can help reduce iciness and improve texture.

  • Let the sorbet sit at room temperature for a few minutes before scooping for the smoothest result.

  • Serve in small bowls, cocktail glasses, or hollowed lemon halves for an elegant touch.

  • Garnish with mint leaves, lemon zest, or a twist of candied citrus peel.

  • Pairs beautifully with shortbread cookies, berry compote, or fruit tarts.

Related Recipes

  • Cherry Almond Galette – Pair the warm, flaky pastry with a scoop of sorbet for a stunning contrast.

  • Vegan Lemon Olive Oil Cake – Rich yet bright, it pairs beautifully with a scoop of lemon sorbet on the side.

  • Lemon Bars – For those who love lemon, this duo is unbeatable: creamy and tangy bars followed by a refreshing frozen bite.