Gluten Free Classic Lemon Sorbet
Bright, bracingly tart, and impossibly refreshing, this lemon sorbet is the kind of 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 there's nothing hidden, nothing processed, and nothing to second-guess. For anyone navigating a gluten-free lifestyle, frozen desserts can be a minefield of unexpected additives and shared-facility warnings, but this one is naturally free of all that by design. The technique is straightforward: a quick lemon-zest syrup gets strained, chilled, and churned into something pale, opaque, and perfectly scoopable. Pressing the zest through the strainer pulls out every drop of fragrant citrus oil before it's discarded, giving the base a depth of flavor that goes well beyond plain lemon juice alone. The result is clean, vibrant, and elegant enough to serve at a dinner party but easy enough to make on a weeknight whim.
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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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