Gluten Free Zesty Lemon Sorbet
Bright, tangy, and impossibly refreshing, this lemon sorbet is the kind of dessert that makes you close your eyes on the first bite. It's built entirely from sugar, water, fresh lemon juice, and zest — nothing hidden, nothing complicated, and naturally free of wheat or gluten-containing grains by design. The technique is straightforward: a quick simple syrup, a long chill, and a spin in the ice cream maker that transforms the base into something pale, opaque, and perfectly scoopable. Straining out the zest after steeping means you get all that fragrant citrus oil without any texture interruptions. The result is clean and sharp in the best possible way — like sunshine in frozen form. It keeps beautifully in the freezer, so you can make it ahead and pull it out whenever you need a crowd-pleasing finish to a meal.
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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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