Refreshing Lemon Ginger Sorbet Recipe for Summer Desserts

This lemon ginger sorbet is incredibly refreshing and simple to make. With just five ingredients and no ice cream machine required, it’s an ideal summer treat that balances bright citrus and warming ginger.

Think of the sorbet as concentrated fresh lemonade — smooth and tart with a hint of sweetness, and a clean ginger finish. It’s the kind of frozen dessert that wakes up your palate and cools you down on a hot day. Keep a batch in the freezer for easy, bright dessert servings whenever you want.

Here’s how to make this sorbet

First: make the simple syrup.

In a saucepan combine the water and granulated sugar and heat over medium-high. Stir occasionally and bring to a boil, then simmer briefly until the sugar is fully dissolved and the syrup looks clear. Remove from heat and stir in the grated ginger (or ginger paste). Let the syrup cool to about room temperature.

Second: add the citrus and zest.

Once the syrup is cool, whisk in the lemon zest and freshly squeezed lemon juice. Pour the mixture into a freezer-safe container. A round 9″ cake pan or a shallow loaf pan works well because the shallow surface helps the sorbet freeze faster and more evenly.

Finally: freeze and finish.

Place the container in the freezer. Because this recipe is made without an ice cream machine, stir the mixture every hour or two with a fork or spoon to break up forming ice crystals and encourage an even texture. Pull the partially frozen edges toward the center each time. The sorbet should be firm in about 4–5 hours. When fully frozen, you can transfer it to a sealed freezer-safe container for longer storage.

Expert tips

• Estimating lemon juice: Freshly squeezing is best. Expect to use about six large lemons to yield roughly 2 cups (475 ml) of juice. If using bottled lemon juice, note that many small lemon-shaped bottles hold about 2/3 cup, so you would need about three bottles.
• Ginger substitute: If you prefer ginger paste, use about 2 tablespoons for a full batch in place of the fresh grated ginger.
• Storage: Store the sorbet in an airtight container in the freezer. It will keep well for 2–4 months, though texture is best within the first month.

Did you make this recipe? I’d love to hear how it turned out. Share a photo or leave a comment to let me know your tweaks and experience.

Recipe

If you liked this recipe, you might also like…

• No churn pineapple upside down cake ice cream
• Lemon meringue cookies
• Lemon poppy seed cake

Update Notes: This post was originally published in January 2016 and republished with step-by-step photos and tips in July 2022.