Almond Free Zesty Lemon Sorbet
Bright, tangy, 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 entirely from fresh lemons, sugar, water, and a pinch of salt — nothing more, nothing less. That simplicity is actually the whole point, and it means there's zero chance of hidden nut ingredients sneaking in through flavored syrups, mix-ins, or store-bought shortcuts. The technique is straightforward: a quick lemon-zest syrup gets strained, chilled, and churned until it turns pale, opaque, and perfectly scoopable. Pressing plastic wrap directly against the surface before the final freeze keeps the texture smooth and scoopable rather than icy. Whether you're serving it as a palate cleanser between courses or a light finish to a summer meal, this sorbet delivers serious citrus punch without any fuss.
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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 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 large 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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