No-Churn Frozen Lemon Sorbet

Name: No-Churn Frozen Lemon Sorbet
Prep time: 20 min
Cook time: 5 min
Total time: 245 min
Yield: 8 servings
Cuisine: Other
Ingredients: 2 cup granulated sugar (Massage with the lemon zest before adding liquid to extract the lemon oils.); 6 lemons lemon zest (Finely zest the lemons; avoid the bitter white pith.); 0.5 % of total mixture mass sorbet stabilizer (Use approximately 0.5% of the combined mixture's mass. The estimated batch weight is about 1,090 g before freezing.); 2 cup water (Boiling water.); 0.75 cup lemon juice (Freshly squeezed; strain out seeds before adding if needed.)

Recipe by Roice Bethel @noflakeysalt · Instagram

Roice Bethel cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.

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A bright, intensely lemony sorbet made with sugar, lemon zest, lemon juice, and water—no ice cream machine required. The mixture is frozen and whisked periodically to create a smooth, stringy texture.

Time: 4 hours 5 minutes
Equipment: Stovetop
Good for: Snacks

Ingredients

8 servings

OriginalUSMetric

2 cup (400 g) granulated sugarMassage with the lemon zest before adding liquid to extract the lemon oils.
6 lemons lemon zestFinely zest the lemons; avoid the bitter white pith.35 g
½ % of total mixture mass (5.4 g) sorbet stabilizerUse approximately 0.5% of the combined mixture's mass. The estimated batch weight is about 1,090 g before freezing.
2 cup (473 g) waterBoiling water.
¾ cup (180 g) lemon juiceFreshly squeezed; strain out seeds before adding if needed.

Weights are estimates. Together, the ingredients weigh about 1.09 kg before cooking, which is about 135 g per serving.

Steps

Finely zest 6 lemons directly into a large heatproof bowl containing the sugar. Avoid removing the white pith, which can make the sorbet bitter.
Massage the lemon zest into the sugar with your fingers for about 1–2 minutes, until the sugar feels slightly damp and strongly lemon-scented. Let the mixture stand for several minutes so the lemon oils can infuse the sugar.
Measure the total mass of the sugar, zest, water, and lemon juice if you want an exact stabilizer quantity. Calculate 0.5% of that mass; for this batch, use approximately 5.4 g sorbet stabilizer.
Add the sorbet stabilizer to the lemon-scented sugar and whisk thoroughly so it is evenly dispersed and does not form lumps.
Bring 2 cups of water to a boil. Carefully pour the boiling water into the lemon-sugar mixture and whisk until the sugar and stabilizer are completely dissolved.
Add the lemon juice and whisk until evenly combined. The mixture should be clear to lightly cloudy and intensely lemon-scented.
Strain the mixture through a fine-mesh sieve into a shallow, freezer-safe container to remove all of the lemon zest. Cool briefly if the mixture is still very hot, then cover the container.
Place the container in the freezer. Every 30 minutes, remove it and whisk vigorously, scraping the freezing mixture from the sides and bottom and breaking up any ice crystals. Return it to the freezer after each whisking.
Continue freezing and whisking every 30 minutes until the sorbet is substantially frozen and has a smooth, stringy texture, typically about 3–4 hours depending on the container and freezer.
Once fully frozen, let the sorbet stand at room temperature for a few minutes before scooping. Serve immediately in chilled bowls or cones.

Notes

A shallow container freezes more quickly and makes whisking easier. Keep the sorbet covered in the freezer; allow it to soften briefly before serving. The stabilizer amount is calculated by mass rather than volume, so weighing the mixture gives the most accurate result.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 200
Protein: 0 g
Carbs: 52 g
Fat: 0 g
Fiber: 0 g

Where the calories come from

Granulated sugar97%
Lemon juice3%
Lemon zestUnder 1%

dessert
frozen dessert
sorbet
no-churn
lemon
egg-free
dairy-free
gluten-free

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