Alpha Gal Friendly Classic Lemon Sorbet
Bright, tangy, and impossibly refreshing, this lemon sorbet is the kind of frozen dessert that feels like pure sunshine in a bowl. For anyone navigating alpha-gal syndrome, finding safe sweet treats can be genuinely tricky — mammalian-derived ingredients like dairy and gelatin hide in so many store-bought ice creams and sorbets. This one is completely plant-based by nature, built from nothing but sugar, water, fresh lemon juice, lemon zest, and a pinch of salt, so there's nothing to second-guess. The technique is straightforward: a quick simple syrup, a good chill, and a spin in the ice cream maker produces a sorbet that's silky, scoopable, and deeply lemony without any shortcuts. Straining the zest before churning keeps the texture ultra-smooth, while pressing those oils into the syrup means you get every bit of fragrant citrus flavor. It's elegant enough to serve at a dinner party and easy enough to make on a weeknight when you just need something cold and satisfying.
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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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