Pecan Free Classic Lemon Sorbet
Bright, bracingly tart, and refreshingly simple, this lemon sorbet is the kind of dessert that makes you close your eyes on the first spoonful. It's built on a short list of real ingredients — fresh lemon juice, lemon zest, sugar, water, and a pinch of salt — so there's nothing hiding in the mix that shouldn't be there. The zest gets steeped right into the simple syrup, then strained out, which means you get every bit of that fragrant citrus oil without any texture interruptions. Store-bought frozen desserts can be a minefield when it comes to shared production lines and unexpected add-ins, but making this at home puts you completely in control. The ice cream maker does the heavy lifting, churning the chilled base into something pale, opaque, and perfectly scoopable. It's dairy-free by nature, nut-free by design, and honestly one of the most satisfying things you can pull out of your freezer on a warm day.
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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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