This creamy and vibrant Lemon Sherbet recipe is a refreshing treat. It’s a cross between sorbet and ice cream, and it’s easier to make than you think!
Table of Contents
Lemon Sherbet
To me, nothing says warmer weather quite like lemon’s bright, robust, and fresh flavor. And that’s a big reason I love this recipe: it has excellent lemon flavor and is super easy to make! This lemon sherbet is creamy, like ice cream, but not nearly as many calories. If you’re looking for a lime version of this recipe, check out this lime sherbet.
You can turn this lemon sherbet into a dinner party star by serving it inside hollowed-out lemons with fresh berries and toasted almonds. I serve it for dessert at dinner parties or as a palate cleanser between courses.
Ingredients and Estimated Costs
Per Serving Cost: $0.56
Recipe Cost: $4.52
These are the ingredients you need to make this recipe, including simple substitutions.
- 1 ½ cups whole milk ($0.36) – Gives the sherbet its signature creaminess without turning it into full-on ice cream territory. Avoid low-fat or skim milk because they lack richness or stability.
- 1 (14 oz) can sweetened condensed milk ($3.16) – This does double duty: it sweetens the sherbet and helps create a luxuriously smooth texture. If you’re dairy-free, look for coconut condensed milk and substitute full-fat oat milk for the whole milk.
- Zest of 1 lemon ($1.00) – This is where the punchy lemon flavor comes from. Freshly squeezed is best.
- 6 tablespoons freshly squeezed lemon juice ($1.00) – Adds the tang and balances the sweetness. Fresh is best here—bottled juice doesn’t have the same vibrancy. Depending on your lemons, you’ll need about 2 of them.
Note: Recipe prices are estimates based on grocery websites and reflect only the amounts used. Actual costs vary. Prices updated March 2025.
How To Make Lemon Sherbet
This is an easy recipe with simple steps. Mix milk, sweetened condensed milk, and zest and chill. Add lemon juice, churn, and freeze.
- Mix & chill: In a medium bowl or large measuring cup, whisk whole milk, sweetened condensed milk, and lemon zest. Cover and chill in the fridge for at least 1 hour.
- Add the juice: Stir in freshly squeezed lemon juice. If the mixture curdles a bit (totally normal!), whisk it vigorously until smooth again.
- Churn: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Freeze or serve: You can serve it soft-serve style straight from the machine or transfer it to an airtight container and freeze it for a few hours until scoopable.
If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze for 2–3 hours, stirring every 30 minutes until creamy. To make this dairy-free, use coconut milk instead of whole milk and dairy-free sweetened condensed milk. You can also fold in crushed graham crackers or bits of lemon cookie for a fun twist!
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Lemon Sherbet
Video
Equipment
- mixing bowls
- whisk
- measuring cups and spoons
- zester
- ice cream maker
- ice cream container
Ingredients
- 1 ½ cups whole milk
- 14 oz can sweetened condensed milk
- 1 lemon zested
- 6 Tablespoons freshly squeezed lemon juice from 1-2 lemons
Instructions
- In a medium bowl whisk together the milk, sweetened condensed milk, and lemon zest. Cover and chill in the refrigerator for at least 1 hour.
- Stir the lemon juice into the milk mixture. If the mixture curdles, then whisk it vigorously to make it smooth again.
- Pour the mixture into your ice cream machine and freeze according to the manufacturer’s instructions.
- Serve immediately or transfer the sherbet to an airtight container and freeze until ready to serve.
Notes
Nutrition
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Lemon Sherbet Recipe FAQs
This recipe has been developed using an ice cream maker, so I do not recommend making it without one.
The acidity from the lemon juice can cause curdling. If this happens, whisk vigorously until the mixture is smooth again.
Whole milk creates a creamier texture. Substituting low-fat milk will result in an icier texture.
More Lemon Desserts:
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Well, I gave a 5, because it was super easy and took no time to freeze. Now that’s a good thing! It just didn’t have the sherbet texture I was accustomed to which didn’t do it for me. It was more of an ice cream texture and I’ve never had a thing for lemon ice cream. However, my husband does and he loves it.
I made this today in my cuisinart frozen yogurt/ice cream/ sorbet maker and it came out perfectly delicious. I used 2 fresh lemons and it came out creamy and lemony. I added a sliced strawberry to top off each cup.
Suzan, I am so glad you enjoyed this recipe. Thanks for stopping by to let me know! 🙂
Hi, do you need an ice cream machine to make this, or can you just freeze the mixture after adding the lemon juice?
You’ll need an ice cream maker.
Hello. I would like to make this but need to know the yield in cups.
Can anyone tell me?
Merry Christmas to all
It makes just under 4 cups.
Thank you!
Looks delicate and yummy. I am a fool for anything lemon!
I love how easy this homemade lemon sherbet recipe is — no reason to buy it at the store anymore!
What a refreshing summer treat! And so easy to make.
Love the lemon sherbet, it’s my favorite! Such a fresh taste, perfect for summer. 😀
Wow, This lemon sherbet sounds so delicious and fresh, Can’t wait to try it!
This looks so refreshing for summer! I love the strawberry for the added color! So pretty!
This looks so good! I’ll have to get everything for it next time I go shopping! Alyssa
I can’t wait to make this lemon sherbert recipe also! I’m now your newest follower and am looking forward to all of your yummy posts! Ciao! Roz
YUM! I so enjoy a nice bowl of icy sherbet, and lemon is almost always a favorite of mine. Thanks for sharing!
I’ve tried this lemon sherbet and it is delicious.