Eggless 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 every bite tastes clean and intensely citrusy with nothing muddying the flavor. Many store-bought frozen desserts sneak in egg yolks or other binders to achieve a smooth texture, but this recipe relies entirely on a well-made simple syrup and proper churning to get that silky, scoopable consistency. Pressing the zest through the strainer before discarding it is a small step that makes a big difference, coaxing out the fragrant oils that give the sorbet its depth. The overnight chill before churning is worth every minute of patience — a thoroughly cold base is what helps the ice cream maker do its job properly. Whether you serve it as a palate cleanser between courses or a light finish to a summer meal, this is one of those recipes you'll come back to all season long.
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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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