Carrageenan Free Zesty Lemon Sorbet

Bright, tangy, and refreshingly simple, this lemon sorbet is the kind of frozen dessert that tastes like pure sunshine in a bowl. Many store-bought sorbets and frozen treats sneak in carrageenan as a stabilizer or texture agent, which means label-reading becomes a frustrating ritual just to enjoy something cold and sweet. This version skips all of that entirely — the only ingredients are sugar, water, fresh lemon juice, lemon zest, and a pinch of salt, so you know exactly what you're eating. The technique is straightforward: a quick simple syrup infused with lemon zest, strained and chilled, then churned in an ice cream maker until it turns pale, opaque, and perfectly scoopable. Pressing plastic wrap directly against the surface before the final freeze is a small but smart step that keeps the texture smooth and prevents icy crystals from forming on top. The result is a clean, intensely citrusy sorbet with a silky consistency that rivals anything you'd find at a specialty shop — no additives required.

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