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Lemon sorbet is pure sunshine in a scoop—bright, zesty, and refreshingly cool. Whether you serve it in adorable hollowed-out lemon cups or pile it high in bowls, this frozen favorite is a must for summertime cravings. Thanks to a splash of coconut milk, it’s irresistibly smooth with just the right amount of tartness to make your taste buds happy. Perfect for parties, warm afternoons, or whenever you need a burst of citrusy joy, lemon sorbet is a vibrant treat that never goes out of style.
Cool, creamy and bursting with bright citrus, this lemon sorbet is the perfect frozen treat to refresh you on even the hottest days. It’s really easy to make and so tangy.
Similar recipes you might like include strawberry sorbet, lemon granita, watermelon boba popsicles, and frozen chocolate covered bananas.
Why You’ll Love It
Bright citrus flavor: The lemon really shines here, offering a bold, zesty kick that’s super refreshing.
Dairy-free creaminess: Thanks to full-fat coconut milk, you get a rich, smooth texture without any cream.
Gluten-free too: There’s no gluten in this sorbet.
Fun presentation: Serving it in real lemon cups adds a playful, elegant touch that’s sure to impress.
Homemade Lemon Sorbet Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Lemons: Used for both the juice and the cups, they bring the fresh, tart flavor that defines this sorbet. Use freshly squeezed juice for the brightest flavor. The lemon zest adds depth and zing to the sorbet.
Granulated sugar: Sweetens the dessert and balances the acidity of the lemons.
Coconut milk: Gives the sorbet a creamy consistency without dairy. Make sure you use full fat for the richest flavor.
Salt: Just a small amount brings everything to life and cuts the edge off the acidity.
How to Make Lemon Sorbet
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the lemon cups: Slice off the tops and bottoms of the lemons, scoop out the insides, and freeze the shells.
Make the simple syrup: Heat sugar and water gently in a small saucepan until completely dissolved and then let it cool.
Blend the mixture: Add lemon juice, zest, simple syrup, coconut milk, and salt to a blender. Blend until smooth.
Freeze and stir: Pour into a large bowl or container and freeze, stirring every hour until it’s like soft-serve ice cream in texture.
Fill the lemon cups: Scoop the sorbet into the frozen lemon shells, top with the lemon “lids,” and freeze again.
Serve and garnish: Add a sprig of mint for a fresh finish and serve.
Substitutions and Variations
Substitute the coconut milk: Use Greek yogurt or heavy cream if dairy isn’t an issue.
Try different fruit: Swap lemons for limes for a different tang, use half of each, or substitute blood oranges for a tasty orange sorbet.
Corn syrup: Corn syrup is often added to sorbet recipes to improve texture and make the final result smoother and easier to scoop and avoid it completely freezing solid. Unlike granulated sugar, this liquid sweetener helps prevent the formation of large ice crystals, resulting in a creamier consistency. So, swap some of the simple syrup for corn syrup if you like.
Add alcohol: Add a splash of limoncello (try my limoncello recipe!), gin or vodka, but not too much or the finished product won’t set!
Optional mix-ins: Stir in berries or mint leaves before freezing for extra flavor.
Garnishes: Mint sprigs make a pretty garnish. You might also like to add a strip of lemon rind or a lemon slice.
Serving Suggestions
With a drink: Enjoy this delicious lemon sorbet with a lavender vodka cocktail, frozen mint julep slushie or iced lavender matcha latte.
With another snack: Pair it with a fruit muffin as a mid-afternoon treat.
For dessert: Serve lemon sorbet after any kind of meal, perhaps fennel orange chicken or tomato burrata salad.
How to Store Lemon Sorbet in a Lemon
Freeze: Store it in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press plastic wrap or parchment directly on the surface before covering with a lid.
Top Tips
Use fresh lemons: Bottled juice won’t have the same brightness or depth of flavor as fresh, so I don’t recommend substituting it.
Simple syrup: Don’t let the mixture boil. Simmer it gently to dissolve the sugar and then take it off the heat.
Maximize the juice: If your lemons aren’t juicy, roll them on the counter under your palm with a little pressure before cutting—they’ll give up way more juice.
Lemon cups: If you’re making the lemon cups, definitely do that first. They’ll need time to freeze, and they look seriously impressive when served. Plus, frozen lemon shells keep the sorbet colder much longer. A frozen shell keeps the sorbet from melting too quickly.
No lemon cups: If you’re not into the lemon cup thing, just pour the sorbet into a loaf pan and scoop it like classic ice cream. (Or consider these cute lemon bowls!) It will still be amazing.
Stir during freezing: This helps prevent ice crystals forming during the chill, and keeps the sorbet smooth.
Easy Lemon Sorbet FAQs
I like to use Meyer lemons for the lemon mixture. These are a great option for sorbet. They’re naturally sweeter than regular lemons, which can reduce the need for added sugar, and their mild, floral notes bring an extra layer of flavor that makes the sorbet taste even more special. If you can’t find these, any lemon variety will work in their place.
To make it ahead, you can prepare and refrigerate the mixture (unfrozen) for up to 24 hours before freezing. The flavor actually improves slightly overnight.
Nope! This recipe is designed to work without an ice cream maker. Just stir the mixture as it freezes.
Homemade Lemon Sorbet Recipe
Lemon Sorbet
Equipment
- Sieve or Mesh Strainer
- Saucepan Small
- Wooden Spoon or Spatula
- Citrus Zester or Microplane
Ingredients
- 6 lemons, fresh, large
- 1 Cup granulated sugar
- ½ Cup water
- 1 ¼ Cups lemon juice, from the 6 fresh lemons
- 1 Tablespoon lemon zest
- 13 ½ Ounces coconut milk, full fat
- ¼ Teaspoon sea salt, fine
To Garnish
- mint, fresh
Instructions
Make the Lemon Cups
- Slice a thin piece off the bottom of 6 lemons—just enough so they can stand upright without tipping over. Set those little bottom pieces aside.
- Next, slice off the tops of the lemons (about ½ to 1 inch thick) and set those aside too.
- Use a spoon to scoop out all the pulp and juice from the lemons. I like to work over a bowl to catch the juice—it’s less messy, and you’ll save the 1 ¼ cups of fresh lemon juice needed for the recipe. Be sure to run the lemon juice through a mesh strainer to remove the pulp. Set the lemon juice aside.
- Once the insides are hollowed out, take those bottom pieces you saved and tuck them back inside the lemon “cups” to patch any holes and seal the base.
- Set the lemon cups and tops upright on a small tray or in a muffin tin, then place them in the freezer to chill until solid. You can do this while you prep the rest.
Make the Simple Syrup
- In a small saucepan, combine the sugar and purified water.
- Warm the simple syrup mixture over low heat, stirring until the sugar is fully dissolved. Don’t let it boil.
- Set aside to cool completely.
Make the Lemon Sorbet
- In a blender, pour in the cooled simple syrup, lemon juice and zest, coconut milk, and sea salt.
- Blend the ingredients together until silky smooth and well combined.
Freeze the Sorbet
- Pour the mixture into a shallow freezer-safe container. Cover and freeze for 4 hours, stirring every hour to break up any icy crystals.
- Once it’s thickened to a soft-serve consistency (about the 3-hour mark), scoop it into the frozen lemon cups.
- Pop the tops back on like cute little lids and return them to the freezer to firm up for at least another hour.
- Serve frozen, garnished with fresh mint.
Notes
Simple syrup: Don’t let the mixture boil. Simmer it gently to dissolve the sugar and then take it off the heat.
Maximize the juice: If your lemons aren’t juicy, roll them on the counter under your palm with a little pressure before cutting—they’ll give up way more juice.
Lemon cups: If you’re making the lemon cups, definitely do that first. They’ll need time to freeze, and they look seriously impressive when served. Plus, frozen lemon shells keep the sorbet colder much longer. A frozen shell keeps the sorbet from melting too quickly.
No lemon cups: If you’re not into the lemon cup thing, just pour the sorbet into a loaf pan and scoop it like classic ice cream. It will still be amazing.
Stir during freezing: This helps prevent ice crystals forming during the chill, and keeps the sorbet smooth.
Nutrition
This lemon sorbet recipe is a cool, citrusy escape that’s surprisingly simple to make and fun to serve. The combination of fresh lemon, creamy coconut milk, and natural sweetness creates a dairy-free dessert that’s light, bright, and totally satisfying. Whether you’re serving it in lemon cups or a bowl, it’s a delightful way to end a meal or beat the heat. Easy, elegant, and full of flavor—this is a frozen treat you’ll want on repeat all summer long.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The coconut milk gave it the creamiest texture, and the tartness was just right. I served it in little hollowed-out lemons and it was such a hit at our summer get-together. It’s now my go-to treat when I want something refreshing and bright.