Nutmeg Free Classic Lemon Sorbet
Bright, bracingly tart, and impossibly refreshing, this lemon sorbet is the kind of frozen dessert that tastes like pure sunshine in a bowl. It's built on a short, clean list of ingredients — sugar, water, fresh lemon juice, lemon zest, and a pinch of salt — so there's nothing hidden in here that could cause a problem for anyone avoiding warm spices like nutmeg. Many store-bought sorbets and frozen desserts sneak in unexpected flavorings, but making it from scratch puts you completely in control. The technique is straightforward: a quick simple syrup infused with lemon zest, strained smooth, chilled down, then churned in an ice cream maker until pale, opaque, and perfectly scoopable. Pressing plastic wrap directly against the surface before the final freeze keeps the texture silky rather than icy. The result is a clean, elegant dessert that feels fancy enough for a dinner party but easy enough to make on a weeknight whim.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!