This Ninja Creami Lemon Sorbet Recipe is a tangy and tasty Eater dessert! Because it’s made with lemon juice and lemon zest it’s full of citrus flavor. This easy sorbet recipe is dairy free and also uses only 5 ingredients. Sorbet goes hand in hand with cake and it also tastes amazing with our coconut cream pie trifle. I based my recipe on the Ninja Kitchen recipe. But I also added my own twists. Here’s how I made this Nina Creami Lemon Sorbet Recipe:
How is Sorbet Different From Ice Cream?
Because sorbet is non-dairy, it’s not as creamy as ice cream. It contains pureed fruit, sugar, and fruit juices, and also honey or light corn syrup. After spinning the sorbet in the Ninja Creami Ice Cream maker on the “sorbet” setting it is icy. However, refreezing the ice cream gives it a creamy texture. It’s not as thick as ice cream, but it’s easy to scoop into a dish or ice cream cone.
Is Ninja Creami Lemon Sorbet Easy To Make?
Yes! This is an extremely easy recipe that I used with ingredients in my kitchen. Because there are only 5 items in the recipe, I didn’t hit the store beforehand. After whisking the ingredients together, the Ninja Creami completes the job! Freeze the ice cream base overnight. In the morning, select the “sorbet” button and it’s done. For a firmer texture, freeze the Ninja Creami Lemon Sorbet for 3 additional hours after spinning.
Will I need to Re-spin the Ninja Creami Lemon Sorbet Recipe?
No, I did not re-spin the lemon sorbet. Because freezing your ice cream base to a very cold temperature requires re-spinning, this step is required in most Ninja recipes. You will know if the ice cream requires another spin. It comes out in little balls and also clings to the sides of the pint. This Ninja Creami Lemon Sorbet recipe was smooth and did not require the extra step of re-spinning.
Why Use Lemon Extract in this Lemon Sorbet Recipe?
Lemon extract is highly concentrated and also less acidic than lemon juice. Because I wanted a bold lemon flavor, I also used lemon juice. The two ingredients gives this Ninja Creami Lemon Sorbet Recipe a big burst of citrus flavor and also makes a gorgeous Easter dessert!
Ingredients
1/2 cup granulated sugar
1 tablespoon raw honey
1 cup hot water (not boiling)
7 tablespoons lemon juice
1 tsp. lemon extract
Directions
- In a large mixing bowl, add the sugar and hot water. Whisk to combine. Stir until sugar is dissolved.
- Add the honey. Whisk to combine. Add the lemon juice and lemon extract and whisk to combine.
- Pour the mixture into a Ninja Creami pint. Secure the lid and freeze overnight.
- Remove from the freezer. Remove the lid and place the pint into the Ninja Creami bowl. Lock the lid on the bowl and place it on the motor base of the Ninja Creami. Twist the handle clockwise to raise the platform and secure it in place.
- Select “sorbet” setting. Sorbet should be creamy after 1 spin. If crumbly, select “re-spin.”
- For an extra creamy texture, freeze the spun sorbet for 3 additional hours. Serve in a small dish or ice cream cone. Serves 2-4 depending on serving size.
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