Bright, sunny, and made from just a handful of pantry basics, this sorbet is pure lemon flavor in frozen form. A quick simple syrup infused with fresh zest gets strained and combined with plenty of fresh-squeezed lemon juice and a pinch of salt to balance the tartness. After a stint in the fridge to chill through, the base churns up into a pale yellow, cloud-like texture before freezing to a clean, scoopable finish. There's no cream, eggs, or dairy anywhere in this one — just sugar, water, citrus, and salt doing all the work. It's a naturally plant-based dessert that's every bit as refreshing as it is simple, making it an easy win for a vegan freezer stash.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
