Seed Oil 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 five clean ingredients — sugar, water, lemon zest, fresh lemon juice, and a pinch of salt — so there's nowhere for unwanted oils to hide. Most commercial sorbets and frozen treats sneak in sunflower, canola, or other refined oils as emulsifiers or carriers, but this one skips all of that entirely. The technique is straightforward: a quick lemon-zest syrup, a good chill, and a spin in the ice cream maker to get that pale, scoopable texture. Pressing the zest through the strainer pulls out every last bit of fragrant citrus oil, giving the base incredible depth without any additives. The result is a clean, glossy sorbet that tastes like pure sunshine — no ingredient label anxiety required.
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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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