With a delightful balance of sweet, tart and creamy flavors, this Lemon Sorbet is the perfect vegan dessert for the hot summers! Serve it as a sweet treat at your cookouts and BBQs and it is sure to be a total hit with everyone!
Best of all, it is ridiculously easy to make! You’ll need just three simple ingredients, and yes, you can make it without an ice-cream churner too!
If you’re like me, and love the bright, citrusy flavors of lemon you’ll love my creamy lemonade recipe. This sorbet is basically a modified version of the lemonade, and has the exact same ingredients.
If frozen desserts are your thing, you might also want to check out my watermelon popsicles and watermelon agave sorbet recipes.
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Why You’ll Love This Lemon Sorbet Recipe
- Light and refreshing: With simple, fruity and tangy flavors, this sorbet is a great summer treat that you can enjoy with pretty much anything.
- Easy to make: This homemade lemon sorbet recipe is incredibly easy. Perfect if you’re a beginner or don’t like spending too long in the kitchen.
- No churn recipe: No need to use an ice cream machine for this one! The sorbet comes together in minutes just with your blender.
- Great for summers: It’s perfect for those hot summer days when you’re craving something easy, light and flavorful. Make it for a BBQ or cookout you’re hosting, and it is sure to be a total crowd pleaser.
Ingredients
- Lemon: You can use Meyer lemons, which have a light and sweet flavor, or Lisbon or Eureka lemons if you want a stronger, more tart flavor.
- Coconut milk: Full fat coconut milk is the best choice for this recipe. You’ll need about one can. Low fat coconut milk won’t give you the perfect rich and creamy flavor and texture you’re hoping for.
- Maple syrup: I used maple syrup to sweeten the sorbet. You can use agave if you want to.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Berrylicious: Add berries like strawberries, raspberries, blueberries and even cherries (pitted ones, obviously) to enjoy a different variation to this citrus sorbet recipe.
- Herbs: Add some fresh herbs like mint or basil to the mixture to lend the sorbet a different touch of freshness.
- Citrusy blast: Another great idea is to use a mix of your favorite citrus fruits, not just lemons. You could use lemons and limes, and even oranges if you have them at hand.
- Tangy punch: Love the tangy, citrusy flavor of lemons? You can add some fresh lemon zest into the mix too, to bump up that flavor and aroma.
How to Make Lemon Sorbet in a Blender
Step 1: Prep the lemons. Start by washing your fresh lemons and slicing them in halves. Use a sharp knife to carve around the edge.
Step 2: Scoop the pulp. Scoop out the flesh from the lemon halves, keeping in mind you don’t remove the white pith inside.
Step 3: Blend time. Add the flesh into the blender along with the coconut milk and maple syrup and blend until smooth.
Step 4: Chill and serve. Pour this mixture into the lemon cups and the remaining mixture into popsicle trays or a freezer container and freeze for a few hours or until solid.
Serving Suggestions
Serve this creamy lemon sorbet as a dessert on a hot summer day, after a light meal of dairy-free fettuccine alfredo or a simple summer salad like this vegan taco salad or even just some fruity strawberry salad.
If you’re hosting a BBQ or a small get-together at home, you may want to team up this sorbet with another refreshing summer sweet treat like vegan coffee ice cream or some frozen yogurt fruit cups.
Expert Tips
- Double blend: I highly recommend double blending the sorbet mixture to get that perfect texture, even without using an ice-cream churner. Once the sorbet is frozen solid, add it back to the blender and blitz again. Freeze the mixture again and then serve.
- Chill and blend: Another trick to get the sorbet to have an amazing texture is to first freeze the flesh of the lemons and the coconut milk until they’re hard, and then blend them in your high speed blender.
- Store: You can store this refreshing vegan lemon sorbet in the freezer for up to a month. Use a freezer safe container to prevent freezer burn. You can also line a container with some parchment paper and pour the sorbet mixture inside. That way, it’ll be much easier for you to scoop the sorbet and serve it.
- Rest and serve: Allow the sorbet to rest outside for a few minutes and then serve them to get them to soften up a bit.
Video
Recipe FAQs
You can! I would highly recommend using fresh lemons though, as their flavor and citrusy aroma is just unmatched.
If your sorbet seems too icy, allow it to soften a bit, pop it in the blender and give it a quick blitz before you freeze it again.
You can use regular white sugar to sweeten the sorbet too, if that’s what you prefer. Remember that you’ll need to use just the right amount of sugar for the sorbet to set perfectly. Adding too little or extra sugar into the mix will affect the texture of the sorbet.
More Delicious Lemon Recipes
Easy Lemon Sorbet
Ingredients
- 4 medium lemons
- 1 can coconut milk
- ¼ cup maple syrup or agave syrup
Instructions
- Wash your lemons and slice them the long way. Use a knife to carve out the inside of the lemon. Throw the flesh of the lemons inside a blender, along with the can of coconut milk and sweetener.
- Blend until smooth, pour back into the lemon cups and freeze for 6+ hours, or overnight.
- An alternative way to make them is to freeze the flesh of the lemons and pour the can of coconut milk into ice molds and freeze those as well.
- Then once frozen, blend the lemon, coconut milk, and agave and pour back into the lemons. This is the method I use in the video, but I've tried both versions and they both work great!
- Dig in and enjoy!
Notes
- Double blend: I highly recommend double blending the sorbet mixture to get that perfect texture, even without using an ice-cream churner. Once the sorbet is frozen solid, add it back to the blender and blitz again. Freeze the mixture again and then serve.
- Chill and blend: Another trick to get the sorbet to have an amazing texture is to first freeze the flesh of the lemons and the coconut milk until they’re hard, and then blend them in your high speed blender.
- Store: You can store this refreshing vegan lemon sorbet in the freezer for up to a month. Use a freezer safe container to prevent freezer burn. You can also line a container with some parchment paper and pour the sorbet mixture inside. That way, it’ll be much easier for you to scoop the sorbet and serve it.
- Rest and serve: Allow the sorbet to rest outside for a few minutes and then serve them to get them to soften up a bit.
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