Lemon Sorbet without Ice Cream Maker

Name: Lemon Sorbet without Ice Cream Maker
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Lemon juice 0.9 cup; Lemon peel 1; Water 1 ¼ cup; Sugar 1 cup; Egg whites 1; Mint to taste

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Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 5 min
Serving: 4
Cost: Low
Note + the cooling time for the bowl (1 h) and the sorbet (about 27 h total)

PRESENTATION

Recipe by
Lulù Gargari

Nothing says summer quite like a bowl of homemade lemon sorbet. Seriously good. This lemon sorbet recipe comes together with just lemons, sugar, water, and sometimes an egg white. Pretty simple. It's super easy to whip up—even without an ice cream maker. Here's the thing: the real trick for getting that creamy texture? Mix the sorbet every half hour while it freezes. And it’s all about breaking up those ice crystals by hand. So, you get something smooth and refreshing, kind of like lemon granita. And look, this process doesn’t need fancy tools. Which is great. It keeps things simple, letting the fresh lemon flavor really really shine. With each bite, you taste the tangy brightness of lemon, made even better because you pulled it off at home. For anyone who loves a no-churn lemon sorbet, this method is a game changer, especially when it heats up outside and you crave a refreshing lemon dessert that’s both cool and light.

Some folks like to add an egg white to their easy lemon sorbet for extra fluffiness. But it works great without it, if you’re skipping it or keeping it vegan. Plus, the best part is how flexible this recipe is: you can tweak the sweetness or tartness to fit your taste. And you know what? You can even branch out and try other citrus fruits once you get the hang of it. There's something really satisfying about making your own lemon sorbet without an ice cream maker—for real. It feels rewarding to dig into a scoop you made from scratch, especially after all that mixing and freezing. It’s the kind of sweet and cool treat that makes summer hangouts or backyard dinners a little more special. Folks in France have been making versions of this dairy-free frozen dessert for years, and it’s easy to see why. This summer lemon treat always hits the spot, whether you keep it classic or experiment with flavors, showing just how much you can do with a handful of ingredients and a bit of patience. Enjoying a homemade sorbet is a tasty way to have those sunny days. Really.

INGREDIENTS

About 26 oz of sorbet: Lemon juice 0.9 cup (220 g); Lemon peel 1; Water 1 ¼ cup (300 g); Sugar 1 cup (200 g); Egg whites 1

For garnish: Mint to taste

Preparation

How to prepare Lemon Sorbet without Ice Cream Maker

To prepare the lemon sorbet without an ice cream maker, first place a steel bowl in the freezer and let it cool for at least an hour. Start with the syrup: in a saucepan, pour the water 1 and the sugar 2, then add the lemon zest, being careful not to take the white part 3. Bring to a boil for about 5 minutes: the syrup should remain clear, without caramelizing.

At this point, add the lemon juice 4 and let it cool. In the meantime, whip the egg white to stiff peaks in a separate bowl 5 6.

Pour the cooled syrup into the freezer-cold steel bowl, straining it through a sieve 7, then incorporate the whipped egg white 8 mixing with a hand whisk 9.

Place the bowl back in the freezer 10 and stir the mixture every half hour for at least 5-6 times 11. After this time, cover the bowl with plastic wrap and let it set in the freezer for another 34 hours. Your lemon sorbet without an ice cream maker is ready to be served with fresh mint leaves 12!