No Churn Lemon Sorbet Recipe! – Ice Cream From Scratch

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Video How to make sorbet without ice cream maker

An easy recipe for a tangy and sweet no churn lemon sorbet! This homemade lemon sorbet recipe uses simple ingredients and it’s refreshing.

No ice cream maker required, but you can use one if you like to make this zesty sorbet recipe.

This lemon sorbet is naturally nut-free, gluten-free, and dairy-free.

Lemon sorbet in an ice cream cone

Love fruity frozen treats? You might like this Black Raspberry Ice Cream recipe. Strawberry Shortcake Ice Cream is also simple to make and is no-churn. If you’re looking for another lemon flavored frozen treat, try this Lemon Ice Cream next.


You’re going to love this homemade lemon sorbet recipe. It’s refreshing, tangy, and it reminds me of a frozen lemonade.

This lemon sorbet recipe uses a few simple ingredients and it’s ready same-day.

You don’t need an ice cream maker to make this lemon sorbet recipe, but you can if you like.

lemons, lemon juice, and sugar


Water – Water helps add to the texture and balances out the lemon and sugar.

Sugar – Adds sweetness. We haven’t tried this sorbet with a sugar substitute yet. Let us know in the comments if you use a sugar substitute.

Lemon Juice – The star of this sorbet! All the flavor.

Lemon Zest – For additional flavor.

If you have any questions about the ingredients, please leave a comment below.

a collage of 4 photos showing the steps to make lemon sorbet


  1. In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute.
  2. Remove from heat and allow the syrup to completely cool.
  3. Once cool, stir in the lemon juice and lemon zest.
  4. Pour the mixture into a 9×5 metal baking pan.
  5. Freeze until firm (about 4 hours), stirring with a fork every thirty minutes for the first 3 hours. This is important. Don’t skip this step if you aren’t using an ice cream machine.
  6. Store covered in the freezer for up to 3 months.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.


Store this lemon sorbet in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to 3 months.

scoops of lemon sorbet in a metal pan


Stirring – Stirring the lemon sorbet every thirty minutes adds air to the sorbet, making it smoother and easier to scoop.

Tartness – If you like it less tart, increase the sugar to 1 ½ cups and decrease the lemon zest to 1 tablespoon.

Icy Sorbet – If the lemon sorbet is too icy, allow it to soften for 20 minutes, add it to a food processor, process and refreeze.

Don’t skimp on the sugar – Sugar not only adds sweetness to homemade sorbets, it also helps with the texture and helps prevent sorbets from being too icy.

Scooping it – If the sorbet is too firm to scoop, allow it to sit on the counter for 15-20 minutes, or until it softens enough to scoop.

three scoops of lemon sorbet in a white bowl


This lemon sorbet recipe works well in ice cream makers. Follow the manufacturer’s instructions for sorbets and then cover tightly and freeze until you’re ready to serve.


  • Watermelon Sorbet
  • Strawberry Sorbet
  • Lime Sorbet

Looking for more ice cream or sorbet recipes? Use the search box or leave us a comment below.

Here are some of our favorite things for making sorbets:

  • Glass Mixing Bowls – We love using these glass mixing bowls, but you can use what you like.
  • Loaf Pan – You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
  • Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favorites.
  • Ice Cream Bowls – You can use any bowl, but we think these are fun.
  • Ice Cream Containers – We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.

Note: Each of these links will take you to the exact product on Amazon. As an Amazon associate, I earn a little from each qualifying purchase.

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