Shellfish Free Zesty Lemon Sorbet
Bright, tangy, and refreshingly simple, this lemon sorbet is the kind of frozen dessert that tastes like pure sunshine in a bowl. It's built from just a handful of pantry staples — sugar, water, fresh lemon juice, and a little zest — so there's nothing mysterious hiding in the ingredient list. The zest gets steeped right into the simple syrup, then strained out, which means you get all of that fragrant citrus oil without any bitter bits making it into your final scoop. A pinch of salt rounds out the flavor in a way that's subtle but makes a real difference. For anyone navigating seafood allergies, a frozen dessert like this is genuinely worry-free — no shared fryers, no surprise broths, just clean, plant-based ingredients from start to finish. The result is a pale, opaque sorbet with a soft, scoopable texture that's elegant enough for a dinner party but easy enough to make on a weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!