Eggless 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 bite. The base is nothing more than a simple sugar syrup, fresh lemon juice, a hit of zest, and a pinch of salt — and that restraint is exactly what makes it so good. Because there are no eggs or dairy involved, the whole thing comes together without any of the custard-making fuss that trips people up with traditional ice cream. Straining the zest after steeping it in the syrup is a small but brilliant step that pulls in all that fragrant citrus oil without any bitter bits making it into your final scoop. The result is a sorbet that tastes genuinely bright and clean, not like a lemon candy or a mix from a packet. It churns up pale yellow and scoopable, and after a couple of hours in the freezer it firms into something that looks and tastes like it came from a proper gelateria.
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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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