Lactose Free Classic Lemon Sorbet
Bright, tangy, and impossibly refreshing, this lemon sorbet is the kind of frozen dessert that feels fancy but comes together with just a handful of pantry staples. Every scoop delivers an intense citrus punch balanced by a clean sweetness — the kind of flavor that makes you close your eyes for a second. Because it's built entirely from sugar, water, fresh lemon juice, and zest, there's no dairy anywhere in the picture, making it a genuinely satisfying option when creamy frozen treats are off the table. Steeping the zest in the simple syrup and then pressing it through a strainer is the secret move here — it coaxes out all those fragrant lemon oils without any bitterness. The overnight chill before churning is worth every minute of patience, giving you a base that freezes evenly into a pale, scoopable texture that looks as good as it tastes. Serve it straight from the freezer in chilled bowls and it's an effortless finish to any meal.
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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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