By Liv Banks • Published: June 2026
This Ninja Creami lemon lime mint sorbet takes my original Ninja Creami lemon sorbet recipe to a whole new level. Instead of using just lemon juice and water, I added fresh lime, coconut water, and plenty of fresh mint to create a frozen dessert that’s bright, cooling, and incredibly refreshing on a hot day. It’s naturally dairy-free and sweetened with natural allulose instead of the regular white sugar or corn syrup.
If you’ve already tried the classic lemon sorbet, think of this as its more adventurous cousin. The lime adds another layer of fresh citrus flavor, the mint leaves a cool, refreshing finish, and the coconut water ties everything together beautifully. It’s the kind of dessert that’s perfect after a barbecue, family dinner, or whenever you’re craving something light instead of a rich ice cream made with heavy cream.
If you’re new to the Ninja Creami, don’t forget to check out my complete Ninja Creami Sorbet Collection for more fruity flavors, or browse my Dairy-Free Ninja Creami Recipes if you’re avoiding dairy altogether. You’ll also find plenty of homemade Frozen Yogurt recipes if you’re after something a little creamier.
Why You'll Love This Recipe
Naturally dairy-free, perfect for those who don’t do well with lactose or dairy.
Made with fresh ingredients, nothing artificial.
No refined white sugar, making it perfect for a low-sugar dessert.
Refreshing mint flavor without tasting overpowering.
Coconut water adds a subtle tropical freshness and electrolytes.
Easy to make with just a handful of simple ingredients.
Perfect after a warm summer meal, or as a cooling snack on a hot day.
Beautiful scoopable texture with a single Re-Spin.
I Didn't Expect This Recipe To Behave So Differently
This recipe actually surprised me. I expected it to spin just like my other lemon sorbet in the Ninja Creami ice cream machine, but after freezing three separate pints, I noticed something unusual.
Instead of freezing rock solid like watermelon or classic lemon sorbet, this mixture stayed slightly softer. Out of curiosity, I processed the first pint using the Sorbet button, just as I normally would.
Big mistake. It became almost like a smoothie bowl.
For the second pint, I skipped the Sorbet function completely and used a single Re-Spin instead. The difference was incredible. The sorbet stayed firm enough for beautiful scoops while still having a wonderfully smooth texture. So, sometimes it’s really a trial and error, and I have done it for you, so now you know.
I’m not completely sure whether the coconut water is responsible, but after testing it multiple times, I now recommend using the Re-Spin button for this recipe instead of the Sorbet setting. You can always process it for the second time, but you can’t unslushy it once it turns into a shushy if you know what I mean.
Sometimes recipe testing teaches you something you weren’t expecting.
Ingredients You’ll Need
Lemons & Lime
Fresh citrus is what makes this recipe shine.
I use the juice of two medium-large lemons together with one lime to create a bright citrus flavor that isn’t quite as sharp as a traditional lemon sorbet. The lime rounds everything out without taking over.
If you enjoy a stronger lemon flavor, you can always add a little extra lemon juice to this lemon-based Ninja Creami sorbet.
Fresh Mint
Use fresh mint leaves rather than dried mint. You can also substitute for mint essence if you prefer. Use 1 tablespoon of the essence.
Fresh mint gives the sorbet a cooling finish without tasting like toothpaste. Finely chopping the leaves before blending helps distribute the flavor evenly throughout the mixture.
Coconut Water
Coconut water does two jobs here.
First, it adds a subtle natural sweetness without overpowering the citrus.
Secondly—and this was an unexpected discovery—it seems to produce a softer frozen texture than many of my other sorbets. That’s why I recommend using the Re-Spin function instead of the Sorbet button.
Sweetener
I used allulose because it blends beautifully and freezes well in the Ninja Creami. I use it for many of my sugar-free Ninja Creami ice creams and frozen yogurts, too.
You can also use monk fruit sweetener, maple syrup, or another sweetener you enjoy. Since lemons vary in tartness, feel free to taste the mixture before freezing and adjust the sweetness to suit your own preference.
Optional Lemon Zest
A little freshly grated lemon zest adds even more citrus aroma without making the sorbet more acidic.
It’s optional, but I think it’s worth adding if you have an extra minute.
How To Make Ninja Creami Lemon Sorbet With Lime And Mint
Step 1: Sqeeze And Fill
Squeeze some fresh lemon juice using a juicer.
Add the fresh lemon juice, lime juice, coconut water, sweetener, chopped mint, and optional lemon zest directly into your Ninja Creami pint container.
Step 2: Blend
Blend everything together using a stick blender until completely smooth.
You can also blend everything in a regular blender or food processor before pouring it into the pint container.
Yes, you can just stir it with a spoon, but I prefer to blend it, because it helps the sweetener and mint incorporate better with the liquids.
It is normal if the mint floats up to the top; you can go ahead and freeze it like that. The Ninja Creami machine will take care of it later.
Make sure the mixture stays below the Max Fill line.
Step 3: Freeze
Place the lid onto the Ninja Creami pint container and freeze it on a completely level surface for 18-24 hours.
The mixture should be frozen solid before processing.
Step 4: Spin the sorbet
Place the frozen pint into the outer bowl, attach the outer bowl lid, and lock it into your Ninja Creami machine.
Here’s the important part.
For this particular recipe, don’t use the Sorbet button.
Instead, process the frozen pint using a single Re-Spin.
During testing, this consistently produced a firmer, more scoopable sorbet than the standard Sorbet function. This is most likely because of the coconut water.
Tips For Success
Use freshly squeezed lemon and lime juice whenever possible.
Taste the mixture before freezing and adjust the sweetness if needed.
Place pint on a flat, level surface.
Don’t overfill the Ninja Creami pint container.
Use fresh mint or mint essence rather than dried mint.
Skip the Sorbet function and use one Re-Spin for the best texture.
Other Frozen Treats to Try with Ninja Creami
If you love sorbets and frozen desserts, check these out next.
- watermelon sorbet
- lemon sorbet
- orange sorbet
- dairy-free Ninja Creami recipes
- other healthy Ninja Creami recipes
Once you start experimenting with fresh fruit and simple ingredients, it’s amazing how many homemade frozen desserts you can create without relying on artificial flavors or refined sugar. This lemon lime mint sorbet has quickly become one of my favorite summer combinations, and I hope it earns a spot in your freezer too.
Lemon Lime Mint Sorbet Ninja Creami
Equipment
Ingredients
- Juice of 2 medium lemons about 1/2 cup fresh lemon juice
- Juice of 1 small to medium lime about 4 tablespoons lime juice
- 1/2 cup powdered allulose or sweetener of your choice
- 2 tablespoons fresh mint finely chopped
- 1 cup unsweetened coconut water
- 1/2 teaspoon lemon zest optional
Instructions
- Add the lemon juice, lime juice, coconut water, sweetener, chopped mint, and optional lemon zest to the Ninja Creami pint container.
- Blend until completely smooth using a stick blender. Alternatively, blend everything in a regular blender before pouring into the pint.
- Make sure the mixture stays below the Max Fill line.
- Place the lid on the pint container and freeze on a level surface for 18-24 hours.
- Remove the lid and place the frozen pint into the outer bowl. Attach the outer bowl lid and lock it into the Ninja Creami machine.
- Use the Re-Spin function. Do not use the Sorbet button for this recipe.
- Scoop immediately and garnish with fresh mint, lemon slices, lime wedges, or extra lemon zest if desired.
Notes
- Freshly squeezed citrus juice gives the brightest flavor.
- Taste the mixture before freezing and adjust the sweetness if needed.
- If the pint is not full to the fill line, just top it up with some more coconut water.
- This recipe behaves differently from my other sorbets. During testing, the Sorbet function made it almost too soft, while one Re-Spin created the perfect scoopable texture.
- Coconut water adds a subtle tropical flavor and seems to create a naturally softer sorbet texture.
- Store leftovers with the surface smoothed flat before refreezing. Use the Re-Spin function again before serving.
Nutrition
More Ninja Creami Recipes
FAQs
Can I use frozen mango?
Yes. Frozen mango chunks work perfectly in this recipe and are often easier to find year-round at the grocery store than ripe fresh mangoes. Just thaw it out for about an hour so it’s easier to blend before freezing.
Why is my mango sorbet crumbly?
Although mango usually spins creamy immediately, some batches may still need a re-spin cycle depending on freezer temperature and the water content of the fruit.
Do I need to add water?
Yes, a small amount of water will allow you to blend the mango chunks more smoothly and easily. Coconut water is also great; it can add natural electrolytes and a subtle flavor.
Is this recipe low-calorie?
Yes, because it’s made of pure fruit and no sugar is added. Allulose or monk fruit has almost no calories. Mango naturally has some sugar in it, but the dessert is still much lower in calories than most store-bought frozen treats.
Is this mango sorbet dairy-free?
Yes. This mango sorbet is naturally dairy-free and plant-based.
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