Lemon Sorbet Recipe

Ingredients

Makes approximately 3 to 4 servings

• Granulated sugar – 125g (4.4 oz)
• Water – 200g (7 oz)
• Fresh lemons – 3 to 4 (about 100g / 3.5 oz of juice total)
• Zest of 1 lemon
• Lime zest – optional, for garnish

Use our Nutrition Calculator to view full nutritional details for this recipe.

Instructions

1. Rinse the lemons thoroughly with clean water.
2. Rub the skins with a bit of salt—this works like exfoliating to clean the surface.
3. Briefly blanch the lemons in hot water for 15–20 seconds, then drain and pat dry.
4. Zest one lemon and set aside.
5. In a saucepan, combine the sugar and water. Heat over medium heat until the sugar is fully dissolved. Let it boil for 2 more minutes.
6. Add the lemon zest to the hot syrup. Let it infuse while the syrup cools to release the citrus oils.
7. Juice 3 to 4 lemons until you have 100ml (100g / 3.5 oz) of juice.
8. In a metal mixing bowl, combine the lemon juice and cooled syrup. Stir until well mixed.
9. Freeze for 1 hour. Then remove from freezer and break up the icy edges by stirring. Repeat this process every hour for a total of 4 times.
10. After the final stir, freeze overnight. The next day, scoop into an airtight container. Freeze for 2 more hours, then it’s ready to enjoy!

Watch the full step-by-step tutorial here: Lemon Sorbet Video

Lemon Sorbet FAQ & Tips

This zesty lemon sorbet is refreshingly simple and easy to make. But since it contains no dairy or stabilizers, the texture depends on proper technique. Below are some common questions and troubleshooting tips to help you get smooth, flavorful results every time.

Why is my sorbet full of ice crystals?

Sorbet is made primarily from fruit juice (or purée), water, and sugar, without dairy or stabilizers like eggs. Because of that, the sugar-to-water ratio is critical. If your sorbet has large, coarse ice crystals, it usually means there’s too much water or not enough sugar. Sugar lowers the freezing point and helps prevent hard ice formation.

To avoid this, aim for a sugar content of about 18%–25%. If you have a refractometer, check that your sorbet base is within 18–20° Brix. Also, be sure to stir and break up the ice at least 3 to 4 times during the freezing process. For extra smoothness, you can also add a touch of corn syrup or honey—both help inhibit crystal growth and improve texture.

Why does my sorbet taste uneven—too sweet in some parts, too sour in others?

Yes—this usually means the lemon juice and syrup weren’t fully mixed. During freezing, the mixture can separate into layers, causing some parts to be overly sweet and others too acidic. To fix this, let the base rest for about 15 minutes after mixing to help the flavors meld. You can also use an immersion blender just before freezing for even distribution. Don’t skip the hourly stirring—it also helps balance the taste throughout.

Why do I need to stir it so many times?

The key to smooth sorbet is small ice crystals. When freezing, water tends to form large, hard crystals. By repeatedly breaking them up as they form, you create a finer, more delicate texture. Commercial ice cream machines do this automatically, maintaining constant churning at around 21°F (–6°C to –8°C). At home, you can replicate this by freezing the sorbet and stirring it manually every 30 to 60 minutes, at least 3 to 4 times.

That’s all an ice cream maker does—mix while freezing. you can totally do the same by hand—with just a bit of patience!

Is the salt-and-hot-water step for sterilization?

Not quite. The main goal is to remove wax and surface dirt from the lemons. Hot water softens any wax coating, while salt scrubs away grime. It’s not about killing bacteria. For added safety, you can use a produce wash or opt for organic, unwaxed lemons.

Can alcohol improve the texture?

Yes! A small amount of alcohol (like brandy or citrus liqueur) helps lower the freezing point, preventing large ice crystals and resulting in a creamier sorbet. Keep it under 2%–5% by volume; too much alcohol will prevent the sorbet from freezing properly.

Match the alcohol to your fruit—for lemon, try orange liqueur. Or, if you prefer alcohol-free, honey has a similar effect and adds depth of flavor.

I forgot to stir during freezing. Can I fix it after 10 hours?

If it’s not completely rock-hard, you can still save it. Let the sorbet sit at room temperature for 5–10 minutes until slightly softened around the edges. Then scrape it with a fork or spoon to break up the ice. Return it to the freezer and stir again every hour until you get a better texture. It may not be perfect, but it’ll still be delicious!

Do I have to include the lemon zest?

Lemon zest adds fragrance and complexity—but it’s optional. If you prefer to skip it, the sorbet will still taste bright and refreshing. Just make sure to zest only the colored outer peel, avoiding the bitter white pith. You can also experiment with other citrus peels like lime, orange, or yuzu for different flavor profiles.

Can this dairy-free dessert still be called "sorbet"?

Yes! Sorbet is, by definition, a fruit-based frozen dessert with no dairy. It’s different from sherbet (which contains milk) or ice cream. In some places, you might see it called “sherbet,” “snow ice,” or even “granita” if it’s icier and more crystalline in texture. But this version—smooth and scoopable—is classic sorbet.

It came out too sweet. How can I fix or enjoy it differently?

If your sorbet is a bit too sweet, try turning it into a drink! Drop a scoop into sparkling water for a homemade lemon soda. You can also pair it with tart fruits, layer it with yogurt, or blend it into an iced tea cocktail. Because it’s scoopable, it’s easy to use just the amount you need—it’s one of the most versatile frozen treats around.

Watch: Homemade Lemon Sorbet Recipe (Video)