Lemon Ginger Sorbet

This easy lemon ginger sorbet is nothing if not refreshing! Learn how to make this delicious summer treat with just five ingredients, no ice cream machine necessary.

  • Author: The Simple, Sweet Life
  • Prep Time: 20 minutes
  • Chill Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 2 pints 1x
  • Category: Dessert
  • Cuisine: American


Units Scale
  • 1 3/4 cup water
  • 2 1/2 cups granulated sugar
  • 2 cups freshly squeezed lemon juice
  • 12 tbsp. lemon zest
  • 2” piece fresh ginger, finely grated


  1. In a saucepan, whisk together the water and granulated sugar and bring to a boil.
  2. Boil, whisking occasionally, until the sugar has completely dissolved.
  3. Remove from heat and stir in the grated ginger.
  4. Allow to cool to about room temperature.
  5. Whisk in the lemon zest and lemon juice, and transfer to a freezer safe container (a loaf or cake pan works well for this).
  6. Freeze until firm (about 4-5 hours), stirring occasionally with a fork to break up any ice crystals.


  • Estimating lemon juice: If you’re freshly squeezing the lemons (highly recommended), this will take about 6 large lemons. If you’d prefer to buy the juice, most of those little lemon shaped bottles hold about 2/3 cup so you’ll about three.
  • Using ginger paste: If you’d like to substitute the freshly grated ginger with ginger paste, a full batch of this sorbet will require about two tablespoons.
  • Storage: This sorbet will keep for approximately 2-4 months in the freezer.

Recipe adapted from The Kitchn


Keywords: lemon sorbet, lemon sorbet without ice cream maker, lemon ginger sorbet recipe