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.

Lemon Sorbet in a Cup
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Lemon Sorbet

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. And, it’s perfect to use in this Lemon Vodka Prosecco!

Scooping out Lemon Sorbet Recipe (No Churn)

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. Before juicing the lemons, get the zest of one of the lemons–that should be enough for a tablespoon. Set the zest of the lemon aside as you juice the lemons.

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. 

If you don’t have time (or the desire) to freshly squeeze five lemons, you could use concentrated lemon juice. 

Glass of Lemon Sorbet Recipe (No Churn)

How to Store

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!

More Ice Cream Recipes

5 from 2 votes

Lemon Sorbet {No Churn}

Prep Time 15 minutes
Freeze 4 hours
Total Time 4 hours 15 minutes
Lemon Sorbet is a refreshing, frozen, dairy-free treat with an intense lemon flavor that is super easy to make at home!


  • 1 cup (237 g) water
  • 1 cup (200 g) granulated sugar
  • 1 cup (244 g) 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 before serving. (It will be slightly slushy, but that is okay!)

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Please do NOT juice you lemons before zesting them. Always zest first! It is very difficult to zest after juicing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.