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a container of lemon sorbet with a sprig of mint on top

Easy Lemon Sorbet

Relax and enjoy this cool and satisfying Meyer Lemon Sorbet.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings
Calories 138kcal
Author Ashley C.


  • 2 1/2 cups water
  • 1 cup sugar
  • zest from one organic lemon
  • 1 cup freshly squeezed Meyer lemon juice*


  • In a medium saucepan over medium heat, combine 1/2 cup water and sugar. Add the lemon zest and heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and add the remaining 2 cups water. Chill thoroughly in the refrigerator.
  • Stir the lemon juice into the sugar syrup and freeze in your ice cream maker according to the manufacturer's instructions.


  • You can use conventional lemons in place of Meyer lemons, but I highly recommend the use of Meyer lemons. If using conventional lemons, add an additional 1/4 cup sugar.
  • This recipe makes about 3 cups.
Opened frozen sorbet that has been kept constantly frozen at 0°F will maintain the best quality for about 2 to 4 months in the freezer
Source: The Perfect Scoop by David Lebovitz


Serving: 0g | Calories: 138kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 43mg | Fiber: 1g | Sugar: 34g | Vitamin A: 2IU | Vitamin C: 16mg | Calcium: 6mg | Iron: 1mg