Rice 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 bite. It's built entirely from fresh lemons, sugar, water, and a pinch of salt — nothing more, nothing less. That simplicity is exactly what makes it such a natural fit for anyone avoiding grain-based ingredients, since there's genuinely nothing here to second-guess. The technique is straightforward: a quick lemon-zest syrup, a long chill, and a spin in the ice cream maker until the base turns pale, opaque, and scoopably soft. Pressing plastic wrap directly onto the surface before the final freeze keeps the texture silky rather than icy, which is the small step that separates a great sorbet from a mediocre one. Serve it in chilled bowls on a hot afternoon or as a palate cleanser between courses — either way, it punches well above its short ingredient list.
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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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