Xanthan Gum 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. Many store-bought sorbets and even homemade recipes sneak in stabilizers and thickeners to achieve that smooth, scoopable texture — but this one gets there with nothing more than sugar, water, fresh lemon juice, and a little zest. The secret is a well-chilled base and proper churning time, which naturally produces that pale, opaque consistency without any additives. Pressing the zest through the strainer pulls out every last drop of fragrant citrus oil, giving the sorbet a depth of flavor that goes well beyond just sour. A pinch of salt rounds everything out and makes the lemon pop in the best possible way. It's elegant enough to serve at a dinner party and easy enough to make on a weeknight when you're craving something cold and bright.
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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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