2 ingredient lemon sorbet

2 ingredient lemon sorbet


Makes approx 1L


  • 3 cups (750ml) lemon squash
  • 1 x tin (395g) condensed milk


Whisk ingredients together to combine. Pour into a shallow tub or tray and place in the freezer overnight.

Once set, break up roughly with a blunt knife, place in a food processor and blitz until smooth.

Return to the freezer until ready to serve. Serve in scoops.


  • Make sure your ingredients are cold when you begin.
  • Repeat the blending and freezing process a second time for a creamier sorbet.
  • You can churn this in an ice-cream machine if you have one.

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