Wheat Free Zesty Lemon Sorbet
Bright, tangy, and refreshingly simple, this lemon sorbet is the kind of dessert that feels fancy without requiring much effort at all. It's made with just a handful of pantry staples — sugar, water, fresh lemon juice, and zest — so there's nothing hidden to worry about, and it's naturally free of any grain-based ingredients by design. The technique of infusing the syrup with lemon zest before straining it out is what gives this sorbet its deep, aromatic citrus flavor that goes well beyond a basic lemonade vibe. Chilling the base thoroughly before churning is the secret to getting that perfectly pale, scoopable texture that looks as good as it tastes. Once it's firm from the freezer, you've got a clean, elegant frozen dessert that works just as well after a weeknight dinner as it does at a summer dinner party. It's proof that the most satisfying sweets are often the ones with the shortest 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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