4-Ingredient Quick Lemon Sorbet (Ready in 3 Minutes!)

Quick Lemon Sorbet is a refreshingly zesty dessert that comes together in minutes with just a few ingredients. Made with fresh lemon juice, ice, sugar, and a touch of cream, this no-churn sorbet is perfect for hot summer days or when you're craving a light, citrusy treat. No ice cream maker needed—just a blender and five minutes.

What Is Lemon Sorbet?

Lemon sorbet is a frozen dessert known for its bright, tangy flavor and smooth texture. Traditionally made with water, lemon juice, and sugar, this version adds a splash of cream for richness and uses ice cubes instead of freezing the mixture, making it an instant sorbet. Sorbet originated in Italy and France and is often served between courses as a palate cleanser—though we think it deserves the spotlight as a standalone dessert!

Why Everyone Will Love This Recipe

• Incredibly fast: Ready in minutes with basic kitchen tools.
• Vibrant and refreshing: Bursting with real lemon flavor.
• Great for summer: Cool, tangy, and lightly creamy.
• Naturally gluten-free: Ideal for a variety of dietary needs.
• Kid-friendly and fun: Sweet, tart, and easy to make together.

Pro Tips for the Best Lemon Sorbet

1. Use fresh lemon juice for the brightest flavor—bottled won’t compare.
2. Adjust sweetness to taste; start with less sugar if your lemons are mild.
3. Add lemon zest for extra citrus punch and aroma.
4. Use crushed ice for easier blending and a smoother texture.
5. Chill your glasses before serving to keep the sorbet from melting too quickly.

Frequently Asked Questions

Can I Make Lemon Sorbet Without a Blender?

Yes, but it’s tricky. This quick recipe relies on the power of a blender to crush ice into a smooth, sorbet-like texture. Without one, you'll need an ice cream maker or freeze and scrape the mixture manually.

What’s the Difference Between Sorbet and Sherbet?

Sorbet is dairy-free, while sherbet contains a small amount of dairy. This recipe is technically closer to sherbet because of the added cream, but it's still light and refreshing like a classic sorbet.

Can I Make This Lemon Sorbet Vegan?

Absolutely! Just substitute the whipping cream with a plant-based alternative like coconut cream or oat cream for a dairy-free version.

How Do I Make the Sorbet Less Sweet?

Start with 100g of sugar instead of 150g, taste after blending, and add more only if needed. The tartness of the lemons should shine through!

Can I Add Other Flavors?

Yes! Try blending in mint leaves, a touch of ginger, or even a few raspberries for a creative twist.

How to Freeze

Since this recipe is designed for immediate serving, it’s best enjoyed fresh. However, you can freeze any extra in a sealed container for up to 1 week. For best texture, blend it again briefly after thawing, or allow it to soften before stirring and serving.

How to Store

If you have leftovers, transfer the lemon sorbet to an airtight container and smooth the surface. Cover with a piece of parchment directly on the sorbet to prevent ice crystals. Store in the freezer for up to 3 days. Let it sit at room temperature for 5–10 minutes before scooping to soften slightly.

How To Make Quick Lemon Sorbet

Blend the base: Add ice cubes, lemon juice, and sugar to a high-speed blender.

Add cream: Pour in the whipping cream and blend for about 3 minutes until smooth and creamy.

Serve immediately: Spoon the sorbet into chilled glasses and garnish with lemon slices for a finishing touch.