Macadamia 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 on a short, clean list of ingredients — sugar, water, fresh lemon juice, and zest — so there's nothing hiding in the mix that doesn't belong. Pressing the zest through the strainer before churning pulls every last drop of citrus oil into the base, giving the finished sorbet a depth of flavor that goes well beyond simple sweet-and-sour. The slow chill before churning is the real secret to a smooth, scoopable texture that holds up beautifully once it firms in the freezer. For anyone navigating tree-nut concerns, this recipe is a genuinely worry-free treat — no nuts, no nut-derived oils, just pure citrus and sugar doing exactly what they're supposed to do. It's elegant enough to serve at a dinner party and easy enough to make on a weeknight when you just need something cold and bright.
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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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