Step 1

Wash and dry the lemons. Place a lemon on a cutting board and use a sharp knife to slice off both ends of the lemon, creating flat surfaces.

Step 2

Stand the lemon upright on one of the flat ends. Starting from the top, carefully slice downward along the curve of the lemon to remove the peel and white pith, following the natural shape of the lemon. Continue rotating and slicing until all of the peel and pith are removed, leaving the flesh of the lemon exposed. Repeat with remaining lemons.

Step 3

Once the lemons are peeled, cut it into 1-inch cubes. Remove any seeds.

Step 4

Transfer lemon cubes to a parchment lined sheet tray in a single layer. Freeze until solid, about 2 to 4 hours.

Step 5

Add frozen lemon cubes to a large food processor and blend until creamy, scraping down the sides a few times to help the processor blend. At first it will look crumbly, but the more it blends it will slowly turn into a sorbet consistency.

Step 6

Once the mixture is creamy, and with the machine running, add the condensed milk and blend until smooth.

Step 7

Transfer the mixture to a loaf pan and freeze again until firm, about 2 to 4 hours. Keep sorbet in freezer until ready to be served.