Bright, puckery, and impossibly refreshing, this sorbet is built on nothing more than fresh lemon juice, fragrant zest, and a simple sugar syrup. Simmering the zest right into the syrup pulls out all its fragrant oil before it's strained away, leaving a clean, intensely citrusy base with no pulp or bitterness. A pinch of salt sharpens the flavor, balancing the sweetness so every spoonful stays vivid rather than cloying. Once churned, it turns pale yellow and cloud-soft, then firms up into a scoopable, sunny treat in the freezer. The ingredient list is short and entirely plant-based from the start, so this one slots easily into a vegan dessert rotation with zero fuss. It's the kind of palate-cleansing finish that feels fancy but takes almost no effort to pull off.
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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.
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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