Lemon Sorbet

Real lemon sorbet is a three-ingredient argument for simplicity: lemon, sugar, water, churned into something that tastes brighter than the fruit itself. Naturally gluten-free and dairy-free, it’s the reset button at the end of a heavy dinner.

Yield: About 1 quart · Time: 20 min + churning

Ingredients

• 1 cup (200 g) sugar
• 1 cup (240 ml) water
• 1 tbsp lemon zest
• 1 cup (240 ml) fresh lemon juice (5–6 lemons)
• Pinch of salt
• 1 tbsp vodka (optional, for scoopability)

Directions

1. Simmer the sugar, water, and zest until the sugar dissolves; cool completely.
2. Stir in the lemon juice, salt, and vodka; strain.
3. Chill the base thoroughly, then churn in an ice cream maker.
4. Freeze 2 hours to firm before scooping.

Pro tip: No machine? Freeze in a shallow pan and rake with a fork every 30 minutes for a granita that’s just as good.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.