Ginger Free Zesty Lemon Sorbet
Bright, tangy, and impossibly refreshing, this lemon sorbet is the kind of frozen dessert that tastes like pure sunshine in a bowl. It's built on a short, clean ingredient list — sugar, water, fresh lemon juice, lemon zest, and a pinch of salt — so there's nothing hidden to worry about. Many store-bought sorbets and frozen treats sneak in unexpected flavoring agents, but making it from scratch means you control every single thing that goes into it. The technique is straightforward: a quick simple syrup, a good chill, and a spin in the ice cream maker until the base turns pale, opaque, and perfectly scoopable. Pressing plastic wrap directly onto the surface before the final freeze keeps the texture silky smooth rather than icy. The result is a palate-cleansing, vibrantly flavored sorbet that works as a light dessert, a between-course refresher, or an afternoon treat on a hot day.
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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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