Cashew 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 pantry staples — sugar, water, fresh lemon juice, and a little zest — so there's nothing hidden in the ingredient list to worry about. A quick syrup on the stovetop pulls everything together, and straining out the zest before churning gives the final texture that clean, silky finish you'd expect from a good gelato shop. The overnight chill before churning is a small step that makes a big difference, letting the flavors deepen and the base get properly cold for a smoother scoop. Once it comes out of the ice cream maker pale yellow and softly set, a couple more hours in the freezer is all it takes before you're digging in. It's the kind of recipe that feels fancy but asks almost nothing of you — just a little patience and a good handful of lemons.
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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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