Hazelnut 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 from just a handful of pantry staples — sugar, water, fresh lemon juice, and a little zest — so there's no mystery about what's going in the bowl. For anyone navigating tree nut allergies, store-bought sorbets can be a minefield of shared-facility warnings and ambiguous labeling, but making it yourself puts you completely in control. The technique here is straightforward: a quick simple syrup, a good chill, and a spin in the ice cream maker until the base turns pale, opaque, and perfectly scoopable. Pressing plastic wrap directly onto the surface before the final freeze keeps the texture smooth and clean rather than icy. The result is a silky, jewel-bright sorbet that tastes like pure sunshine — elegant enough for a dinner party and easy enough for a weeknight treat.
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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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