This homemade lemon sherbet uses whole lemons blended into the base for bold citrus flavor and surprisingly easy preparation. The result is a bright, creamy frozen dessert that's lighter than ice cream, creamier than sorbet, and bursting with fresh lemon flavor. It's the perfect treat when you're craving something cool, refreshing, and unmistakably lemony!
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Quick Recipe Summary ✨
Homemade Lemon Sherbet: A bright, creamy frozen dessert made by puréeing whole lemons, creating bold citrus flavor with less prep than recipes that require separately juicing and zesting the fruit.
Whole-lemon shortcut: The entire lemon is blended into the base, capturing the fruit's natural oils and flavor while simplifying preparation.
Easy ice cream maker dessert: No eggs, custard cooking, or complicated techniques required. Just blend, chill, churn, and freeze.
Active Time: About 15 minutes • Chill Time: About 4 to 5 hours • Total Time: About 5 hours
Difficulty Level: ⭐ Easy. Simple blending and churning with step-by-step guidance for balancing sweetness and tartness.
Yield: About 8 servings • Freezer-friendly: Up to 1 month • Make-ahead: Perfect for preparing several days in advance.
👉 Follow the detailed instructions and troubleshooting tips below to make creamy homemade lemon sherbet with bright citrus flavor and a smooth, scoopable texture every time.
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Why this recipe works
- Puréeing whole lemons captures the flavorful oils in the peel, creating deeper citrus flavor than juice alone
- Using the entire fruit means less prep work - there's no separate zesting and juicing required
- A small amount of dairy softens the lemon's sharp acidity for a smoother, creamier texture than sorbet
- Churning incorporates air into the mixture, keeping the sherbet light and easy to scoop
- The sweetness can be adjusted to balance different lemon varieties, from tart supermarket lemons to sweeter Meyer lemons
As with many of my recipes, this one started out as a craving.
I really can't say why this idea flitted into my head, but I suddenly started thinking about smooth, tart, creaminess on a hot, humid day, and it just started percolating.
Then it turned into a "what if I..."
Yeah, baby, let's pack as much lemon flavor as possible into sorbet, then tame the tartness with cream. That's a recipe for Lemon Sherbet!
Homemade lemon sherbet has lemony tartness with sherbet creaminess. It's light and sweet and truly refreshing on a hot, humid, summer evening, and it's perfect as a palate cleanser. It can also help chase away the wintertime blues with its bright flavor!
Since lemon sherbet is made with real fruit, all natural with no extra preservatives or additives, I'm telling myself it's a health food. You know, like the dark chocolate in this decadent Chocolate Port Wine Cake (please leave me to my delusions).
I love lemon treats - they're like eating a slice of sunshine. Whether it's lemon scones, lemon bars (like lemon lime bars or cranberry lemon bars), lemon curd cheesecake, limoncello cake, or a mini lemon tartlet, that tartness just wakes up something bright and sunny in me.
And this lemon sherbet definitely joins that list!
Thank you so much for your fabulous recipes. I haven't found one that I don't like yet 😘
- Mary
What is sherbet?
Sherbet is a fruit-based frozen dessert made with fruit juice or purée plus a small amount of dairy. Because it contains less cream than ice cream, sherbet is lighter and more refreshing while still having a creamy texture. In essence, it's the fruity cousin to gelato.
According to Yankee Magazine, "The word sherbet comes from the Arabic sharab or sharbat, a cold, sweetened drink usually made with fruit juice. Over time, the cold fruit juices were frozen into fruit desserts."
Is sherbet the same as ice cream?
Sherbet and ice cream are made with similar methods, and both contain a dairy or dairy-free component. However, sherbet is flavored with fruit or fruit juice, while ice creams are not as fruit-forward. Also, there will be much more fat in ice cream than there is in sherbet.
Because sherbet contains less dairy and fat than traditional ice cream, it often feels lighter and more refreshing, though the nutritional content depends on the specific recipe.
What's the difference between sherbet and sorbets?
Sorbets are skinny sherbets. That is, instead of using milk and cream, they use water. While sorbet is simply a frozen fruit purée, sherbet has the addition of dairy in the base, giving it a creamier consistency more like ice cream. Sounds refreshing, right?
Here's another way to look at the differences between sherbet, sorbet, and ice cream:
| Frozen Dessert | Dairy | Texture | Flavor |
| Sherbet | Small amount | Creamy and light | Fruit-forward |
| Sorbet | None | Icy and refreshing | Pure fruit |
| Ice Cream | Higher dairy content | Rich and creamy | Dairy-forward |
Why use whole lemons in sherbet?
Just like with my Mini Lemon Tartlets, this lemon sherbet uses whole lemons blended into the base rather than separately juicing and zesting the fruit. The peel contains aromatic citrus oils that boost lemon flavor, while using the entire fruit makes preparation faster and easier.
Recipe Ingredients
You'll need the following ingredients to make this homemade lemon sherbet recipe:
Ingredient Notes
I like to think of recipes for Lemon Sorbet as frozen lemonade, that is just lemon juice, water, and sugar. Substitute milk and heavy cream for the water, and you've pretty much got a homemade lemon sherbet recipe. Because lemons have a lot of flavor, you don't need a whole lot of extra flavoring ingredients.
Lemons: You can choose to make your sherbet with regular or Meyer lemons (the latter being sweeter and less acidic). Whichever variety of lemons you choose, look for fruit that feels heavy in your hand for its size - those are juicier. As a guide, 1 lemon yields about 2 to 3 tablespoons of juice, so 4 lemons should give you about ¾ cup of fresh juice.
Because lemon varieties differ in tartness, you may need to adjust the sugar to taste. Meyer lemons generally require less sugar than standard lemons. Don't use bottled lemon juice - it's too acidic and won't provide the same fresh flavor.
Milk and heavy cream: I use 1% (low-fat) milk, but you can use whatever milk you have on hand. If you want the sherbet to be richer, increase the amount of heavy cream and reduce the amount of milk by the same amount.
For non-dairy (vegan) lemon sherbet, replace the milk and heavy cream with your favorite non-dairy substitutes. Remember to adjust the amount of sugar to accommodate more or less sweetness in your beverage of choice.
Sugar: Like with lemonade, you do have to balance the lemony tartness with a sweetener. The amount of sugar you use will be influenced by the type of lemons and the dairy products you use.
Cornstarch: There is one item that's generally not found in lemonade, though. Here, cornstarch is added to give the sherbet a smoother texture. It's optional, but it helps to keep the sherbet from getting grainy.
See the recipe card for a full list of ingredients and measurements.
Tips for success
Here are some points to keep in mind before you start the recipe:
- Watch if your lemons have a thick pith: If the pith is more than ¼-inch thick, it will make the purée bitter. You'll want to pare it away before proceeding with the recipe
- Make sure your milk and heavy cream are chilled: This will help chill the base so that it will churn quickly and smoothly
- Have your ice cream maker ready to go: You'll want to churn the base as soon as you combine the lemon mixture with the milk and cream to avoid curdling
How to make lemon sherbet in an ice cream maker
Step 1: Make a simple syrup
Simple syrup is just equal parts sugar and water (photo 1). The sugar is dissolved in the water when you boil the two together.
Why use simple syrup?
Using simple syrup is helpful here to adjust for sweetness after the base starts churning. If you just added sugar directly, the sherbet can get grainy. You may not need it if your sherbet base is sweet enough, but it's easy to make and keeps well in the refrigerator so it can't hurt to have just in case.
Step 2: Make the base
Cut each lemon in half. Check if the thickness of the white ring of the skin (the pith) is larger than ¼-inch thick (photo 2). If so, pare the zest from that lemon, cutting away any of the pith before proceeding.
Starting with three lemons, slice the lemon halves into thin slices, removing the seeds. Juice the remaining lemon with a citrus juicer to adjust for tartness later.
Put the lemon slices (plus any zest pieces) and the remaining sugar into the container of a food processor.
Purée the mixture, scraping down the sides of the container as needed, until the lemons are finely chopped (photo 3).
Press the lemon mixture through a fine mesh strainer to remove larger pieces of zest and any missed seeds (photo 4).
Pour the milk, heavy cream, and cornstarch (if using) into the lemon mixture and whisk quickly so the lemon's acidity doesn't curdle the milk mixture (photo 5).
Step 3: Churn the base
Immediately pour the sherbet base into the ice cream maker and churn according to the manufacturer's instructions until semi-firm, about 20 to 30 minutes (photo 6).
Adjust the taste during churning
Check the sherbet for taste after 10 and 20 minute intervals, adjusting with lemon juice or simple syrup in one tablespoon increments. Cold deadens flavor, so make the base sweeter or tarter than you think it should be.
Step 4: Ripen the sherbet
Transfer the ice cream to a freezer-safe container and smooth the top over using a small offset spatula (photo 7).
Freeze for 2 to 4 hours to allow the ice cream to firm up, a process called ripening. The lemon sherbet will be hard enough to scoop, but not overly so
Storage instructions
Homemade lemon sherbet will last for up to a month in a plastic freezer container placed in the rear of the freezer. After that, the sherbet may develop ice crystals and lose its creamy texture.
Ice cream makers
There are plenty of inexpensive ice cream makers on the market to choose from. The one I'm using is a KitchenAid Ice Cream Maker Attachment for a KitchenAid Stand Mixer - I keep the bowl chilled in the freezer so that I can use it at a moment's notice. Another good option is a Cuisinart Ice Cream Maker. There are other versions available that you don't have to pre-chill, but they are more pricey.
Lemon sherbet troubleshooting
Here are some issues you might encounter when making homemade sherbet:
- My sherbet froze too hard: Let it sit at room temperature for 5 to 10 minutes before scooping.
- My sherbet tastes too tart: Lemons vary widely in acidity. Taste as you churn, and stir in a little extra simple syrup if needed.
- My sherbet tastes too sweet: Add a bit more lemon juice during churning to brighten the flavor. Also, you can use Meyer lemons because they require less sugar than standard lemons.
- My sherbet is icy instead of creamy: Churn the base just until it reaches a soft-serve consistency before freezing.
- My sherbet didn't freeze properly: Check that your ice cream maker bowl was fully frozen. Warm ingredients can also prevent proper churning, so make sure your milk and heavy cream are cold when making the base.
Questions asked and answered
Here are some questions you might have...
Sherbet includes a small amount of milk or cream to create a smoother, creamier texture than sorbet while remaining lighter than traditional ice cream.
Yes! Replace the milk and heavy cream with your favorite non-dairy substitutes. Remember to adjust the amount of sugar to accommodate more or less sweetness in your beverage of choice.
Yes. Meyer lemons are naturally sweeter and less acidic than standard lemons, so you may need slightly less sugar to achieve a balanced flavor. Taste the sherbet base during churning and adjust as needed.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More recipes with citrus to try
Recipe
Homemade Lemon Sherbet
Equipment
- food processor
Ingredients
- 2 cups granulated sugar, divided
- 4 lemons, small- to medium-sized, see Recipe Notes
- 2½ cups milk, cold, see Recipe Notes
- ½ cup heavy cream, cold, see Recipe Notes
- 1½ teaspoons cornstarch, optional, see Recipe Notes
Instructions
- Have your ice cream maker ready to go. You'll want to churn the base as soon as you combine the lemon mixture with the milk and cream to avoid curdling.
- Make the base: Bring ½ cup of sugar with ½ cup water and boil until the sugar is completely dissolved. Transfer this simple syrup to a bowl and chill. You'll use the syrup to adjust the sweetness of the sherbet as it's churning later.
- Cut 4 lemons in half. Check if the thickness of the white ring of the skin (the pith) is larger than ¼-inch thick. If so, pare the zest from that lemon, cutting away any of the pith before proceeding. Starting with 3 lemons, slice the lemon halves into thin slices, removing the seeds. Juice the remaining lemon with a citrus juicer to adjust for tartness later.
- Put the lemon slices (plus any zest pieces) and the remaining sugar into the container of a food processor. Purée the mixture, scraping down the sides of the container as needed, until the lemons are finely chopped.
- Press the lemon mixture through a fine mesh strainer to remove larger pieces of zest (and any missed seeds).
- Pour 2½ cups milk, ½ cup heavy cream, and 1½ teaspoons cornstarch (if using) into the lemon mixture and whisk quickly so the lemon's acidity doesn't curdle the milk mixture.
- Churn the sherbet: Immediately pour the sherbet base into the ice cream maker and churn according to the manufacturer's instructions until semi-firm, about 20 to 30 minutes.
- Check for taste after 10 and 20 minutes, adjusting with lemon juice or simple syrup in one tablespoon increments. Cold deadens flavor, so make the base sweeter or tarter than you think it should be.
- Ripen the sherbet: Transfer the sorbet to a freezer-safe container and smooth the top using a small offset spatula. Freeze for 2 to 4 hours to allow the sherbet to firm up, a process called ripening. Serve and enjoy!
- Storage instructions: Homemade lemon sherbet will last for up to a month in a plastic freezer container placed in the rear of the freezer. After that, the sherbet may develop ice crystals and lose its creamy texture.
Diane says
Including the pith makes this liquid base much too bitter. You would have to add an ordinate amount of sugar to make this tasty.
Tammy Spencer says
Hi Diane, you might think so, but it's actually fine, and it infuses a lot of lemon flavor into the base. You just need to check if the thickness of the pith is larger than ¼-inch thick. If so, pare the zest from that lemon, cutting away any of the pith before proceeding with making the purée. Good luck, and happy churning!
Mary Gillott says
Thank you so much for your fabulous recipes. I haven’t found one that I don’t like yet 😘
Tammy Spencer says
Glad you enjoyed it! 😉
Alison says
If you add cornstarch how and when do you do it? Does it need to be cooked first or do you just add the powder to the mixture?
Tammy Spencer says
Hi Alison, thanks for your question. You don't need to cook the cornstarch, just whisk it in to the lemon juice with the milk and cream before churning the mixture.