Rice 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 every bite is clean and intensely citrusy with nothing muddying the flavor. Sorbet is naturally a great fit for anyone avoiding grain-based ingredients, since there's no starch, no filler, and no hidden thickeners to worry about here. 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 out the zest before churning keeps the texture silky smooth, while that single pinch of salt quietly sharpens the lemon flavor in a way that's hard to put your finger on but impossible to miss. The result scoops beautifully and keeps well in the freezer, making it just as practical as it is impressive for a dinner party finish or a midweek 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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