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–+ servings

Lemon Sorbet Recipe (with no ice cream maker)

Renee' Groskreutz
This lemon sorbet has an intense lemon flavor because we include the zest. You don’t need an ice cream machine for this recipe.
4.63 from 35 votes
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 2 cups

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.
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