A refreshing and dairy-free 3-ingredient lemon sorbet made with coconut milk, perfect for summer and effortlessly smooth without an ice cream maker.

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If you’re looking for a refreshing dessert that’s light, tangy, and ridiculously easy to make—this 3-ingredient lemon sorbet is it. No ice cream maker. No eggs. No fuss. Just lemons, coconut milk, and sugar blended into a smooth, citrusy treat that’s perfect for hot summer days or a palate cleanser between courses.

I always keep a batch of this in my freezer, especially when I want something sweet that doesn’t feel heavy. The best part? You don’t even need an ice cream maker. Just pour, freeze, and blitz.

✨ If you love easy frozen desserts, check out my Mango Sorbet or Pistachio Mochi Ice Cream too!

Why You’ll Love This Lemon Sorbet

Just 3 ingredients: No stabilizers, gums, or weird additives.
Naturally dairy-free: Thanks to creamy coconut milk.
No-churn method: Ice cube tray + blender = silky sorbet.

Ready in hours: Freeze, blend, and serve. That’s it.
Beautiful served in lemon cups: Fancy and zero waste.

Ingredients & What They Do

Here’s what goes into this lemon sorbet recipe—and why each one matters.

Lemons: The juice brings that zingy, citrus kick that makes sorbet so refreshing. I scoop out the insides, blend, and strain the juice to keep it clean and bright. You can also zest a couple for more depth.
Coconut Milk: This gives the sorbet a creamy mouthfeel without using dairy. Make sure to use full-fat coconut milk light versions have too much water and can make your sorbet icy.

Sugar: Besides adding sweetness, sugar lowers the freezing point, giving you a smoother texture. If your lemons are very tart, you may want to bump the sugar up to ⅔ cup.

How to Make 3-Ingredient Lemon Sorbet

Prep the lemons: Cut the tops off and scoop out the flesh. Set the lemon shells aside to use as serving cups if you’d like.
Blend and strain: Blend the lemon insides until smooth. Strain out the juice and discard the pulp and seeds.
Mix the base: Whisk the lemon juice, coconut milk, and sugar together until fully dissolved.
Freeze in an ice cube tray: Pour the mixture into an ice cube tray and freeze until solid (about 4–6 hours or overnight).

Blend into sorbet: Once frozen, pop the cubes into a high-speed blender or food processor. Blitz until smooth and creamy.
Scoop and serve: Spoon the sorbet into the hollowed lemon cups or a chilled container. You can serve it immediately or freeze it again for 15–30 minutes if you prefer a firmer texture.

Expert Tips for Perfect Lemon Sorbet

Use fresh lemon juice: Bottled juice doesn’t give the same brightness.
Stick with full-fat coconut milk: The fat keeps your sorbet scoopable.
Taste as you go: Lemons vary in tartness, so don’t be afraid to adjust the sugar.
Chill before serving: If the sorbet is too soft, give it a quick chill in the freezer before scooping.

Frequently Asked Questions

Can I use honey or maple syrup instead of sugar?

Yes, you can! Honey and maple syrup both work well, but they’ll change the flavor slightly. Honey adds a floral note, while maple syrup gives it a deeper sweetness. Start with ⅓ cup and taste as you go. Since both are liquid, the final texture may be a little softer than with granulated sugar, but still super tasty.

I don’t have a blender. Can I still make this sorbet?

You’ll need something that can break down frozen cubes—like a food processor, high-speed blender, or even a Nutribullet. If you don’t have any of these, you can pour the mixture into a shallow dish, freeze it, and scrape it with a fork every hour (like a granita). It won’t be as creamy, but you’ll still get a refreshing frozen dessert.

Can I serve the sorbet in the lemons like a dessert cup?

Yes, and it looks amazing! After juicing the lemons, just rinse and freeze the empty shells until you’re ready to serve. Once the sorbet is blended, spoon it back into the shells and freeze for 15–30 minutes to firm up. Guests love the presentation, and it’s zero waste!

How long can I store this lemon sorbet in the freezer?

It’s best enjoyed within the first 5–7 days. Since there are no preservatives or stabilizers, the sorbet will slowly become icier over time. Keep it in an airtight container with plastic wrap pressed on top to reduce ice crystals.

Why did my sorbet turn out icy and hard?

There could be a few reasons:

You may have used low-fat coconut milk (which has more water).
Not enough sugar—remember, sugar helps prevent the sorbet from freezing solid.
If the mixture wasn’t blended well after freezing, it can also be a little coarse.

Blending frozen cubes instead of freezing the mixture directly as-is gives you a smoother texture with fewer ice crystals.

Can I use bottled lemon juice instead of fresh lemons?

Technically, yes—but I really don’t recommend it. Bottled lemon juice often has preservatives and lacks the brightness and complexity of fresh lemons. You’ll taste the difference. If you’re going through the trouble of making homemade sorbet, it’s worth using fresh lemons.

Can I add other flavors?

Totally! You can mix in:

A few mint leaves for a lemon-mint sorbet
Zest of 1–2 lemons for extra aroma and depth
A splash of vanilla extract for a creamy citrus twist
Even a pinch of salt or black pepper for a surprising finish (sounds odd, but it works!)

Let’s Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.

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