If you have a Ninja Creami Deluxe Ice Cream Maker and you’re looking for great recipes to make, you can’t go wrong with this amazing Ninja Creami Lemon Sorbet Recipe.
» You might also like this Simple Ninja Creami Champagne Sorbet, or check out our whole collection of sorbets.
We reviewed the Ninja Creami recently when we were given one to try out. I started making ice cream the first day I unboxed it and I have to admit that my freezer is now full of different variations.
It all started with the basic Ninja Creami Vanilla ice cream and blossomed from there, once I realized how simple it was to do. I’ve made pineapple sorbet, milkshakes, gelato, and even Dole Whip.
If you have a Ninja Creami, or are thinking about getting one, this lemon sorbet is a great place to start. Read through the recipe below and you’ll see how simple it is. Just 3 ingredients and about 2 minutes of your time makes this delicious lemon sorbet that’s now my favorite flavor.
Ingredients You Need
- Granulated sugar – This is your sweetening agent. You can use granulated sugar or replace it with any sweetener you like, such as monkfruit or allulose.
- Light corn syrup – The corn syrup helps make the sorbet smoother. Liquid sugars like corn syrup make for a smoother, less icy end product.
- Lemon juice – Only use freshly squeezed lemon juice for the best, most vibrant flavor.
- Water – Use filtered water, if possible.
Equipment Needed
Ninja CREAMi Deluxe
There are two version of the Ninja Creami, but I’d suggest going with the Deluxe because it adds more features and churning power.
Make completely customizable ice cream, slushies, Italian Ice, Creamiccinos, sorbet, milkshakes, and frozen yogurt functions.
How to Make This Ninja Creami Lemon Sorbet Recipe
Combine the sugar, corn syrup, and water in a bowl and whisk until the sugar is dissolved. Pour in the lemon juice and stir to combine. You just want to make sure that the sugar is completely dissolved or your sorbet will be crunchy.
Pour the mixture into the pint jar, put on the lid, and freeze it for 24 hours. I’ve gotten away with freezing for less time, but it’s always best to follow the instructions for the best results. It’s okay if you have to freeze it longer than 24 hours.
When ready, remove the pint jar from the freezer, remove the lid, and secure it to the CREAMi machine.
Select Sorbet and press the dial in the middle to start.
When it’s done churning, check the sorbet. It might need to be respun once or twice to make it really creamy. Sometimes mine comes out a little powdery. Usually respinning makes it perfect, but sometimes I also add a teaspoon of milk or water to smooth it out.
Remove and serve immediately or store in the pint jar in the freezer for later.
Tips for Making Great Sorbet
- If your sorbet turns out powdery the first time, it’s because the ice cream is very cold. Put it back in the machine and run the Re-Spin cycle. This will make the sorbet creamier.
- The higher the quality of the ingredients you use, the better the sorbet will taste. Buy the best lemons you can get.
- You can churn it after about 18 hours, but it’s best to wait the full 24 hours before using. It will be nice and thick, easy to scoop.
Sorbet Flavor Variations
As you might expect, you can make sorbet with any fruit. Here are some that I’ve tried and loved.
- Peach
- Raspberry
- Cherry
- Blueberry
- Blackberry
- Pineapple
Ninja Creami Frequently Asked Questions
Do you really need to freeze it for 24 hours?
The manufacturer’s guidelines suggest that 24 hours is the optimal time to freeze your base. I’ve tried it after 20 hours and that worked well for me, possibly because my freezer is colder than some. The unit is designed to process bases that are between 9F and -7F. I would try to stick with the 24-hour requirement as closely as possible so it has time to reach this range.
What if my ice cream or treat turns out powdery?
I believe this happens because the mixture is very cold. If you let it sit for 10 minutes and stir it again, it will blend better and be more creamy. However, the best way to deal with this issue for me has been to respin it immediately. The respin always fixed the issue.
How much of my add-in ingredients should I add?
Ninja recommends adding a total of 1/4 cup of your favorite crushed candies, frozen fruits, chopped nuts, chocolate pieces, or whatever add-ins you want. You can mix and match, as you like. I like to blend the top with 1/8 cup of one add-in, then blend the bottom with 1/8 cup of another add-in, for variety.
What do I do with leftovers?
It’s quite possible you will have leftovers, since the Deluxe pints hold 3 cups. Ninja recommends storing leftovers in the pint jar so that it can be processed again. Some treats re-freeze very hard and need to be processed again in order to enjoy leftovers. If you move them to a different container, you can’t reprocess.
Do I have to make the whole pint each time?
There is no minimum fill line. You should try to fill the pint at least half way to the MAX FILL line to achieve the best output texture, but filling below this level will not harm the machine. For me, making half a recipe has turned out just fine.
» If you love ice cream as much as I do you will love these 50 Homemade Ice Cream Recipes for the Ice Cream Maker!
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Ninja Creami Lemon Sorbet Recipe
Ingredients
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (15 ml) light corn syrup
- 1 cup (237 ml) warm water
- 1/2 cup (118 ml) lemon juice
Instructions
- Combine the sugar, corn syrup, and water in a bowl and whisk until the sugar is dissolved. Pour in the lemon juice and stir to combine.
- Pour the mixture into the pint jar, put on the lid, and freeze for 24 hours.
- When ready, remove the pint jar from freezer, remove lid, and secure it to the CREAMi machine.
- Select Sorbet and press start.
- Check the sorbet. It might need to be respun once or twice to make it really creamy.
- Remove and serve immediately or store in the pint jar in the freezer for later.
Equipment Needed
- Ninja Creami
Notes
- This recipe makes approximately 1 1/2 cups.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
