Seeds Free Zesty Lemon Sorbet
Bright, bracingly tart, 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 simple syrup of sugar and water infused with fresh lemon zest, then blended with a full cup of squeezed lemon juice for that punchy, sunshine-in-a-bowl flavor. The zest gets strained out after steeping, so all you're left with is a silky, clean base that churns into a pale, scoopable dream. For anyone navigating seed-free eating, this one is genuinely stress-free — every ingredient is straightforward, with no hidden additives or seed-derived oils to second-guess. The overnight chill before churning is worth the patience, giving you a sorbet that freezes up beautifully smooth rather than icy. It's elegant enough to serve at a dinner party but easy enough to make on a random Tuesday when you need something cold and citrusy.
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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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