This lemon sorbet is so creamy and refreshing. The sorbet is easy to make. It is just 2 ingredients and doesn’t require an ice cream maker to make it. The sorbet is also dairy-free.
With the weather warming up, this lemon sorbet is a delicious treat. It is the perfect balance of tangy and sweet.
Ingredients
- Lemons
- Coconut condensed milk
Lemons: This recipe uses fresh lemons. We recommend using either seedless lemons or Meyer lemons. Meyer lemons are a sweeter lemon variety and they usually contain fewer seeds.
Coconut condensed milk: To keep this sorbet dairy-free, this recipe uses sweetened coconut condensed milk.
How to Make Lemon Sorbet
- The peels are first removed from the lemons.
- The lemons are then sliced and cut into cubes. Remove any seeds if there any.
- The lemons are transferred to the freezer until frozen solid.
- Once frozen, the lemons are blended in a food processor. They will initially be crumbly and then start to turn creamy. Once creamy, the condensed milk is added in until smooth. The mixture is then poured into a container and placed into the freezer for a few hours until solid. It is then ready to be eaten.
More Lemon Recipes
2 Ingredient Lemon Sorbet
Ingredients
- 2 lbs (907 g) seedless or meyer lemons
- 1 (11.25 oz) can sweetened coconut condensed milk
Instructions
- Wash and dry the lemons. Place a lemon on a cutting board and use a sharp knife to slice off both ends of the lemon, creating flat surfaces.
- Stand the lemon upright on one of the flat ends. Starting from the top, carefully slice downward along the curve of the lemon to remove the peel and white pith, following the natural shape of the lemon. Continue rotating and slicing until all of the peel and pith are removed, leaving the flesh of the lemon exposed. Repeat with remaining lemons.
- Once the lemons are peeled, cut it into 1-inch cubes. Remove any seeds.
- Transfer lemon cubes to a parchment lined sheet tray in a single layer. Freeze until solid, about 2 to 4 hours.
- Add frozen lemon cubes to a large food processor and blend until creamy, scraping down the sides a few times to help the processor blend. At first it will look crumbly, but the more it blends it will slowly turn into a sorbet consistency.
- Once the mixture is creamy, and with the machine running, add the condensed milk and blend until smooth.
- Transfer the mixture to a loaf pan and freeze again until firm, about 2 to 4 hours. Keep sorbet in freezer until ready to be served.
Notes
- This recipe yields around 4 cups or 1 quart of sorbet.
- This recipe works best with Meyer lemons or seedless lemons. I like using seedless lemons (Wonderful Seedless Lemons brand) because it will be a lot less work. Meyer lemons also have less seeds than regular lemons and are sweeter than regular lemons.
- I used slightly over 2 lbs of lemons. After the peels and pith are removed I was left with about 615 grams of lemons.
- It’s important to make sure to remove all of the pith from the lemon because the pith will make the sorbet bitter.
- If you don't have access to coconut condensed milk, other sweetened dairy-free condensed milk varieties should also work. The lemon sorbet already has a sorbet consistency just from the lemons being pulsed through the food processor. The condensed milk is there to add sweetness while also keeping it creamy.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi there! I’ve just come across your site. I would love to make the lemon sorbet. Could I use just regular condensed milk as I can’t get it with coconut here. Thank you! ?
Hi Anne! If you don’t have access to coconut condensed milk, other sweetened dairy-free condensed milk varieties should also work. The lemon sorbet already has a sorbet consistency just from the lemons being pulsed through the food processor. The condensed milk is there to add sweetness while also keeping it creamy.
what if you don’t have seedless or myer lemons?
You can use regular lemons but you have to remove all the seeds.
Please send me the ingredient for ice cream
The recipe ingredients are in the post. Right before the comments section is the recipe card.
Will it have the same outcome if I use coconut milk??
Coconut milk is too runny. It will not work
Would this recipe work using a blender since I don’t have a food processor?
It’s more difficult to work with a blender because you really need the blades to be grinding up the lemons until they are very creamy.
Will be trying this recipe. It sounds great. Thanks for sharing!
Hope you like it!
This is the perfect dessert I have been looking for! Can’t wait to try it!
Hope you enjoy!
This looks fab but can I substitute ordinary condensed milk on a 1-for-1 basis?
Thanks in advance.
Yes that should work