Ninja Creami Lemon Sorbet
Description
A bright, tart, three-ingredient lemon sorbet made in the Ninja Creami. Dairy-free, vegan, and genuinely scoopable — five minutes of prep and an overnight freeze.
Ingredients
- 1 cup water, warm
- 2/3 cup granulated sugar
- 1/2 cup fresh lemon juice, about 3–4 medium lemons
- 1 pinch kosher salt, optional
- Lemon zest, for serving
Instructions
- Whisk the warm water and sugar together until the sugar is completely dissolved and the liquid is clear.
- Stir in the lemon juice and salt.
- Pour into a Ninja Creami pint, filling no higher than the MAX FILL line. Add the lid.
- Freeze on a level surface for at least 24 hours.
- Remove the lid, place the pint in the outer bowl, attach the paddle lid, and lock into the motor base.
- Press SORBET and let the cycle run completely.
- If the texture is crumbly, add 1 tablespoon of water and press RE-SPIN. Repeat if needed.
- Scoop, top with fresh lemon zest, and serve immediately.
Equipment
- NInja Creami Machine
- Ninja Creami Pint Containers
- Ninja Creami Lids
Notes
- Use the SORBET setting, not Lite Ice Cream. A fat-free base needs the sorbet profile or it will come out powdery.
- Do not reduce the sugar. It controls the freezing point, not just the sweetness. For a lower-sugar version, substitute allulose one-for-one.
- Add 1 tablespoon of vodka to the base for a softer, easier scoop.
- Leftovers refreeze hard — just RE-SPIN before serving.
Nutrition
Serving: 1ServingCalories: 270kcalCarbohydrates: 71gProtein: 0.2gFat: 0.4gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 27mgPotassium: 64mgFiber: 0.2gSugar: 68gVitamin A: 4IUVitamin C: 24mgCalcium: 8mgIron: 0.1mg