Peanut Free Classic Lemon Sorbet
Bright, tangy, 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 zest — so there's no mystery about what's going into it. For anyone navigating nut allergies, store-bought sorbets can be a minefield of shared-facility warnings, but making it from scratch puts you completely in control. The technique is straightforward: a quick simple syrup, a good chill, and a spin in the ice cream maker does all the heavy lifting. Straining the zest before churning gives you a silky-smooth base with pure, concentrated citrus flavor and none of the bitterness. The result is a pale, scoopable sorbet that's clean and bright — perfect on its own or alongside whatever else you're serving at the table.
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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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