Cinnamon Free Zesty 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 on a simple syrup infused with fresh lemon zest, then blended with a full cup of squeezed lemon juice for a flavor that's bold and clean all the way through. For anyone navigating a sensitivity to warming spices, frozen treats can be a minefield — so many store-bought sorbets and gelatos sneak in unexpected flavorings that have no business being there. This one keeps things beautifully pure: sugar, water, zest, juice, and a pinch of salt, nothing more. The technique is straightforward — dissolve, strain, chill, churn — and the result is a pale, silky sorbet with a soft scoopable texture that's genuinely hard to beat on a warm day. Make the base the night before and let it chill overnight, then churn it fresh the next day for the best possible consistency.
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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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