Celery Free Classic Lemon Sorbet
Bright, tangy, and impossibly refreshing, this lemon sorbet is the kind of dessert that feels like a palate cleanser and a treat all at once. It's built from just a handful of pantry staples — sugar, water, fresh lemon juice, zest, and a pinch of salt — so there's nothing hidden or unexpected lurking in the ingredient list. The technique is straightforward: a quick simple syrup gets strained to capture all those fragrant citrus oils, then the base chills down before hitting the ice cream maker. What comes out is a pale, scoopable sorbet with a clean, sharp lemon flavor that's never cloying. It's naturally free of anything derived from the brassica family, so if you're navigating a sensitivity to certain vegetables, this is a completely worry-free indulgence. Serve it in chilled bowls on a warm evening or between courses for a little something elegant and light.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!