Oats 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 entirely from sugar, water, fresh lemon juice, and zest — nothing processed, nothing hidden, just clean and vibrant citrus flavor. For anyone navigating grain sensitivities, sorbet is one of those rare frozen treats that's naturally free of the usual offenders, and this one keeps the ingredient list short enough that there's nothing to second-guess. The technique is straightforward: a quick simple syrup, a strain, a chill, and then your ice cream maker does the heavy lifting. Pressing the zest through the strainer before discarding it is a small step that makes a big difference, coaxing out every drop of fragrant citrus oil into the base. The result is a pale, scoopable sorbet with a glossy finish and a flavor that's tart without being harsh, sweet without being cloying. It's the kind of thing you'll want to keep stashed in the freezer all season long.
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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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