Have you wanted to make lemon sorbet but don’t have an ice cream maker? If so, then you will love our no-churn lemon sorbet recipe.
It is refreshing and reasonably simple to make. However, it takes patience because you have to check on it and gently stir often. That tradeoff is well worth the delicious results, though.
The first time I ever had lemon sorbet was at a fancy dining event. A tiny portion was provided to cleanse our palates between courses. It felt so fancy. It was also highly effective.

If you have access to Meyer lemons, I would use them. Meyer lemons taste distinctly different from traditional lemons. They have a floral aroma and are a bit sweeter. They are also not as acidic as traditional lemons.
If you make sorbet with Meyer lemons, you may want to decrease the amount of sugar by one quarter and increase the amount of lemon zest used as well. You will need about eight lemons to get the right amount of fresh juice for this recipe.
What does lemon sorbet taste like?
Lemon sorbet tastes smooth, light, and creamy (but has no dairy in it). It generally has a mild flavor and only a mildly sweet taste. Consider that lemon sorbet is a mixture of water, sugar, and lemon. So, the strength of the taste depends on the ratio of lemon to water.

What is sorbet?
Sorbet is different from sherbert or ice cream because sorbet doesn’t include any dairy. Sorbet is a mixture of sugar and fruit. It also often includes water to create a simple syrup to mix with the fruit.
Sorbet is a frozen nondairy dessert made of water, sugar, and fruit juice. The consistency of sorbet is often dense but snow-like.
What is lemon sorbet made of?
Lemon sorbet is made of four basic ingredients: sugar, water, lemon juice, and lemon zest. Lemon zest is optional, but we believe it really enhances the taste. You will need about 8 whole, medium-sized lemons to get the 1-1/4 cups of fresh lemon juice to make this recipe. Ten if you are using small lemons or Meyer lemons.

Tips for juicing a lemon
Tip 1: Before you cut open the lemon: With the flat of your palm, gently press down on the whole lemon as you roll it back and forth on the counter to loosen up the juice. It releases the juice a bit easier after this.
Tip 2: Clean your juicing equipment as soon as you are done. Dried-on lemon pulp can be frustrating to clean from a juicer, and it dries quickly.

Lemon Sorbet Recipe (with no ice cream maker)
This lemon sorbet has an intense lemon flavor because we include the zest. You don’t need an ice cream machine for this recipe.
Ingredients
- 1 ½ c sugar
- 2 c water
- 1 ¼ c fresh lemon juice (about 8 whole lemons)
- 4 T lemon zest
Instructions
- Juice and zest your lemons.
- In a medium-sized saucepan stir together the sugar and water. Heat on medium, stirring often until the sugar is fully dissolved.
- Allow the simple syrup mixture to cool completely. it will be watery, not thick like pancake syrup.
- Stir in the lemon juice and lemon zest.
- Pour the mixture into a glass bowl and cover with cling wrap.
- Place in the freezer for 45 minutes. (See notes in the article for help with the freezing/stirring cadence.)
- Remove the mixture from the freezer and use a fork to stir the ice crystals into the mixture.
- Return to the freezer for another 30 minutes.
- Repeat steps 7 and 8 until the sorbet is firm and snow-like.
Notes
- Keep an Eye on the Consistency: You want the sorbet to freeze evenly without forming large ice crystals, so frequent stirring is crucial.
- Container Depth: Using a shallow container helps the mixture freeze more uniformly and allows you to monitor the texture more easily.
- Adjust Time as Needed: If you notice the mixture freezing too quickly or too slowly, adjust the time between stirs accordingly.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Freezing Time for Homemade Lemon Sorbet
- Initial Freeze:
- Pour the sorbet mixture into a shallow, wide container (metal containers work best as they freeze faster).
- Place the container in the freezer for 30 to 45 minutes initially.
- First Stir:
- After the initial 30 to 45 minutes, check the mixture. The edges should start to freeze while the center remains slushy.
- Use a fork or whisk to break up the ice crystals, stirring the mixture thoroughly to ensure even freezing.
- Subsequent Freezes and Stirs:
- Return the container to the freezer for 20 to 30 minutes at a time.
- Stir the mixture again after each interval, scraping down the sides and mixing well.
- Final Texture:
- Continue this process of freezing and stirring every 20 to 30 minutes for about 2 to 3 hours total.
- The sorbet is ready when it reaches a smooth, semi-frozen consistency with fine ice crystals. The mixture should be firm but scoopable, not hard and solid.
The bottom line
Following this process, your homemade lemon sorbet should have a smooth, refreshing texture without becoming rock-hard, allowing you to enjoy a perfectly scoopable dessert. And you never needed an ice cream maker to get it done!