Bright, tangy, and impossibly refreshing, this lemon sorbet is the kind of frozen dessert that feels both fancy and effortless. 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 grain sensitivities, a frozen treat like this can be surprisingly tricky to source at the store, where stabilizers and additives sometimes sneak in. Making it from scratch completely sidesteps that guesswork. The technique is straightforward: a quick simple syrup, a good chill, and a spin in the ice cream maker yields a sorbet that's opaque, pale yellow, and perfectly scoopable. Pressing plastic wrap directly onto the surface before the final freeze keeps the texture smooth and clean, with no icy crust to fight through. Serve it in a chilled bowl on a warm evening and it genuinely tastes like sunshine.
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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.
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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