Citric Acid Free Classic Lemon Sorbet

Bright, icy, and intensely refreshing, this frozen dessert captures everything you love about a sunny citrus treat in its purest form. It might seem counterintuitive to see this on a citric acid–free list, since lemons are practically synonymous with that compound — but the key distinction here is that this recipe relies entirely on freshly squeezed lemon juice and real zest rather than the processed, industrially derived citric acid additive that shows up in packaged foods, sodas, and store-bought frozen desserts. For people who react to the manufactured additive rather than naturally occurring fruit acids, that difference matters enormously. The technique is straightforward: a quick sugar syrup infused with lemon zest, strained smooth, blended with fresh juice, chilled, and churned until pale and scoopable. A pinch of salt rounds out the flavor and keeps it from tasting flat. The result is a clean, glossy sorbet with a bold lemon punch and a texture that holds its shape beautifully after a final freeze. It's the kind of dessert that feels fancy enough for company but simple enough to make on a weeknight craving.

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