Kirbie's Cravings

2 Ingredient Lemon Sorbet

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.


  • 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

Servings: 8 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: American
Forget about turning lemons into lemonade! We’re turning lemons into the most delicious 2-ingredient sorbet. It’s a little bit tangy, a little bit sweet and the perfect dairy-free dessert for those hot summer nights.


  • 2 lbs (907 g) seedless or meyer lemons
  • 1 (11.25 oz) can sweetened coconut condensed milk


  • 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.


  • 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.


Serving: 1serving, Calories: 172kcal, Carbohydrates: 33g, Protein: 1g, Fat: 5g, Saturated Fat: 5g, Sodium: 32mg, Fiber: 2g, Sugar: 26g, NET CARBS: 31

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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