Cinnamon 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 on a short, clean list of ingredients — sugar, water, fresh lemon juice, lemon zest, and a pinch of salt — so there's nowhere for unwanted spices or additives to hide. That simplicity is exactly what makes it such a reliable choice when you need to avoid warm baking spices that tend to sneak into store-bought frozen treats and dessert mixes. The process is straightforward: a quick sugar syrup, a long chill, and a spin in the ice cream maker before a final freeze to firm everything up. Straining out the zest after steeping it into the syrup gives you all that fragrant citrus oil without any texture interruptions in the finished scoop. The result is a pale, golden sorbet with a clean, vivid flavor that feels both elegant and effortless — perfect on its own or alongside fresh fruit.
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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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