Homemade lemon sorbet : why you'll love it 🍋
Looking for some ultra-lemony freshness for the summer? This homemade lemon sorbet ticks all the boxes: vegan , color-free, ice cream-free, super thirst-quenching , and ready in the blink of an eye. No nonsense here—just pure flavor , a melting texture, and a granita or ice cream effect, depending on your method. All with real lemons or organic lemons , for a much more natural and peppy result than industrial ice cream. 🍋
Whether you have an ice cream maker or not, you'll be able to adjust portions , see what's missing from your cupboard, monitor nutritional values , and discover all the Neary tips for making a successful homemade frozen dessert . Perfect after a barbecue or to finish off a light meal with a tangy touch!
Also discover the basil version on La Maison du Citron , or our guide to Ninja ice cream and slushi machines .
Ingredients & switch portions
Base for 6 generous scoops (approx. 750 ml of sorbet). Adjust according to the number of people eating:
fresh lemons
brown sugar
filtered water
organic lemon zest
agave syrup (optional)
Neary Tip : For an even smoother sorbet , add 1 egg white or 1 tbsp of yogurt (optional, not vegan).
Running out of brown sugar? Use cane sugar or agave syrup for a lighter version!
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Calories & Nutrition
Step-by-step preparation
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Squeeze the lemons : Collect the juice and zest from fresh lemons. Strain if necessary to remove the pulp.
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Prepare the syrup : In a saucepan, mix water and sugar, heat gently until dissolved (without boiling). Let cool.
- Mix and let stand : add the lemon juice, zest, (agave syrup and egg white if chosen) to the cooled syrup. Mix well. Refrigerate for at least 1 hour.
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Pour into ice cream maker OR version without ice cream maker :
Ice cream maker : churn until set (approx. 20 min.)
Without an ice cream maker : pour into a container and place in the freezer. Scrape with a fork every 30 minutes (3 to 4 times) for a granita texture.
- Serve & enjoy : Let soften for 5 minutes at room temperature before forming into balls. Garnish with zest, basil, or fresh mint!
Lemon Micro-Quiz
Tangy variations & twists
Lemon basil sorbet : infuse 8 basil leaves in your hot syrup, let it cool then filter.
Lime sorbet : replace 1 yellow lemon with 2 green ones, zest included.
Limoncello version : add 2 tbsp of limoncello (alcohol, for adults).
Lemon & mint : mix a few mint leaves into the mixture.
Express blender sorbet : mix 500g of ice cubes, 100ml of lemon juice, 80g of sugar, zest, in a Ninja Slushi blender or equivalent!
Discover all our Neary ice cream recipes to vary your pleasures.
Conservation & batch cooking
Homemade lemon sorbet can be stored in an airtight container in the freezer for up to 2 weeks. For a consistently smooth texture, remove it 5 to 10 minutes before serving, or blend briefly to smooth it out.
Batch cooking : prepares a double batch, preserves in individual portions! Perfect for quick granitas on a summer evening or as a base for cocktails 🍹.
Service ideas and pairings
- In a bowl, decorated with zest, basil or poppy seeds.
- With fresh red fruits for a tangy-sweet contrast.
- On a meringue pie or a vegan cheesecake.
- As a drinkable granita: sorbet mixed with sparkling water or limoncello.
- As an iced milkshake in a blender with plant-based yogurt and a few ice cubes.
- After a salty air fryer party to refresh the palate!
Frequently Asked Questions
Can we use lime or bergamot?
Yes, just adjust the amount of sugar (lime is more acidic) and reduce the quantity a little for bergamot, which is very fragrant.
How to avoid crystals in sorbet?
Add 1 tbsp of agave syrup, honey or a little alcohol to limit crystallization.
Can sugar be replaced with a sweetener?
Yes, but the sugar adds texture. Try stevia or xylitol, but adjust to your taste!
The sorbet is too hard: what should I do?
Let it cool for 5-10 minutes, or mix quickly in a blender to restore its smoothness.
Foolproof sorbet tips
- Use organic lemons for the zest (and wash them well).
- Add a pinch of salt to enhance the lemon flavor 🍋.
- For an “Italian” effect, add 1 beaten egg white just before freezing (not vegan).
- The Ninja blender or slushi machine gives a professional texture!
- Take the sorbet out of the freezer a few minutes before serving for a melting result.
Smart budget & sources
A homemade lemon sorbet costs less than €0.60 per scoop if you use fresh, seasonal lemons . For an even more economical ice cream: bulk sugar, filtered water, and a smoothie blender .
Discover all our blenders and accessories to help you make healthy ice cream. For more ideas, head to La Maison du Citron .
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