Brazil Nut 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 on a short, clean list of ingredients — sugar, water, fresh lemon juice, lemon zest, and a pinch of salt — so there's nothing hidden and nothing to second-guess. That simplicity is actually what makes it shine: the zest gets steeped into a quick syrup, pressed to release every drop of citrus oil, then strained out before the lemon juice goes in, layering flavor without any bitterness. For anyone navigating tree nut concerns at the store, packaged sorbets can be a minefield of shared-facility warnings, but making it yourself puts you fully in control. The base chills overnight if you want to prep ahead, and the ice cream maker does the heavy lifting to get that pale, scoopable texture just right. A final freeze firms everything up into a clean, glossy scoop that tastes like pure sunshine.
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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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