Almond Free Classic Lemon Sorbet
Bright, bracingly tart, and impossibly refreshing, this lemon sorbet is the kind of frozen dessert that makes you close your eyes on the first spoonful. It's built from just a handful of pantry staples — sugar, water, fresh lemon juice, and a little zest — so there's no mystery about what's going into it. That simplicity is exactly what makes it such a reliable choice when you need a dessert that steers completely clear of tree nuts without any label-reading stress. The lemon zest gets steeped right into the simple syrup, then strained out, leaving behind a deeply fragrant base that tastes far more complex than its ingredient list suggests. A pinch of salt quietly rounds out all that citrus brightness, keeping it from tipping into one-note territory. After a spin in the ice cream maker and a couple of hours in the freezer, you get a pale, scoopable sorbet with a clean, glossy finish that looks as good as it tastes. It's the perfect light ending to a dinner party or an afternoon treat straight from the freezer.
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Learn more →Ingredients
6 servings
- 1 cup granulated sugar
- 1 cup water
- 1 tbsp lemon zest (from about 3 lemons)
- 1 cup fresh lemon juice (from about 6–7 lemons)
- 1 pinch salt
Instructions
- 1
Combine the sugar, water, and lemon zest in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 3–4 minutes. Do not let the syrup boil vigorously — remove it from the heat as soon as the sugar is clear.
- 2
Pour the syrup through a fine-mesh strainer into a bowl or measuring cup, pressing on the zest to extract its oils, then discard the zest. Stir in the lemon juice and salt.
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