Paleo Lemon Sorbet

  • Author: Tastes Lovely
  • Prep Time: 26 hours
  • Cook Time: 10 mins
  • Total Time: 26 hours 10 mins
  • Yield: 1.5 pints, or about 4 cups 1x


  • 2 cups water
  • 11/2 cups fresh squeezed lemon juice (from 810 lemons)
  • 1/2 cup honey (or more to taste)
  • 2 tablespoons lemon zest (from 2 lemons)
  • Paleo coconut whipped cream (optional)


  1. hours before making, put your ice cream maker tub in the freezer.
  2. In a small pot over medium heat, combine the water, honey and lemon zest. Warm until the honey is dissolved. It doesn’t have to get hot, just warm.
  3. Remove the pot from heat, and add the lemon juice. Stir to combine. Taste for sweetness. Add more honey if desired.
  4. Transfer to an airtight container, and refrigerate until cold, 2 hours.
  5. Transfer the cold lemon sorbet liquid to your ice cream maker, and freeze according to manufacturers instructions.
  6. Spoon to frozen sorbet to a freezer safe container (I use a metal loaf pan), and freeze another 2 hours until frozen solid.
  7. If you don’t have an ice cream maker, just pour the lemon mixer right into a metal loaf pan and freeze it for 2 hours. Every 20 minutes or so, scrape with with a spoon to get air in to it.
  8. Scoop and serve. I love mine topped with my paleo coconut whipped cream!


*I’ve also made this with coconut sugar, but the coconut sugar is such a dark color it makes the sorbet brown instead of yellow. Still tastes great! If using coconut sugar instead of honey, use 1 cup or more to taste.