Yeast 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 there's nothing hidden in the ingredient list to second-guess. For anyone navigating a yeast-free lifestyle, frozen treats can be a surprisingly tricky category, but a sorbet like this is naturally in the clear: no fermented ingredients, no leavening, no funny business. The technique is straightforward — dissolve, strain, chill, churn — and the result is a pale, silky scoop with a clean citrus punch that tastes far more sophisticated than the effort involved. Pressing plastic wrap directly onto the surface before the final freeze keeps the texture smooth and scoopable rather than icy. Serve it after a rich meal, between courses, or honestly just straight from the container on a warm afternoon.
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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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