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An aerial image of a tub of Ninja Creami lemon sorbet on a sunlit white marble table. The tub has a scoop of sorbet in the middle.

Ninja Creami lemon sorbet

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Prep Time 10 minutes
Cook Time 4 minutes
Freezing time 1 day
Course Dessert, Ice Cream, Sweet
Cuisine Ninja Creami recipes
Servings 1 X 470ml tub

Equipment

  • NC300 Ninja Creami machine with 470ml size tubs

Ingredients
  

  • 100 g caster sugar
  • Zest of 1 lemon
  • 50 g glucose syrup or light corn syrup see notes
  • 100 g lemon juice see notes
  • 300 g water

Instructions
 

  • Add the caster sugar to a medium pot. Grate in the lemon zest, then massage it into the sugar with your hands.
  • Add the remaining ingredients and place the pot over a low-medium heat. Cook for 2-4 minutes or just until the sugars have fully dissolved. Stir very regularly to ensure they dissolve rather than cooking onto the bottom of the pot.
  • Once the sugars have dissolved, take the pot off the heat and allow the mixture to cool to a hand comfortable temperature before pouring into your 470ml Ninja Creami tub. It should come up to a little bit under the fill line.
  • Place the tub in the freezer with the lid off for 24 hours. Leaving the lid off while the mixture freezes can help prevent a hump in the mixture which can damage the machine.
  • When you are ready to eat, take the sorbet out of the freezer. It will have a glassy, slightly wet looking top but it should be fully frozen.
  • Process the mixture using the sorbet function. I like to smooth it out and eat it after the first spin, but you can also respin it.
  • Return leftovers to the freezer with the lid on. I recommend re-processing leftovers using the sorbet function to get the best consistency.

Notes

  • Read the notes in the body of the post before starting. This will ensure you get the best of the recipe.
  • You can use glucose syrup (available in Australian supermarkets) or light corn syrup (Karo brand). I prefer glucose syrup but both work.
  • Lemons are a variable ingredient. If you are working with particularly sour lemons, use 75g lemon juice. Scale the lemon juice up or down within the 75-100g range to adjust the sorbet according to your preferences.
  • If you are having trouble with icy sides, you can leave the sorbet on the bench for 5-10 minutes before processing.
  • I recommend leaving some buffer room if you are serving this to guests. Process it 20-30 minutes before you need it so you can return it to the freezer to firm up if need be.
Keyword Ninja Creami lemon sorbet, Ninja Creami sorbet, Vegan Ninja Creami recipes
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