1 cup fresh lemon juice (from about 4-5 lemons)
1 cup granulated sugar
2 cups water
Zest from 1 lemon (optional, for extra lemony flavor)


Make Simple Syrup:

In a saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar completely dissolves. This will create a simple syrup. You can add lemon zest at this stage for extra flavor, but it’s optional.
Lemon Juice:

While the simple syrup is cooling, squeeze the lemons to obtain 1 cup of fresh lemon juice. Strain the juice to remove any seeds.
Combine Syrup and Lemon Juice:

Once the simple syrup has cooled to room temperature, combine it with the fresh lemon juice. Stir well to mix.
Chill the Mixture:

Transfer the lemon syrup mixture to a container or a bowl. Cover it and place it in the refrigerator for at least 1-2 hours until it’s thoroughly chilled.

If you have an ice cream maker, follow the manufacturer’s instructions to churn the lemon mixture into sorbet. This usually takes about 20-25 minutes.
Without an Ice Cream Maker:

If you don’t have an ice cream maker, pour the chilled mixture into a shallow container and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up any ice crystals, and repeat this process until the sorbet has a smooth, slushy texture (usually 3-4 hours).
Final Freeze:

Once the sorbet reaches the desired consistency, transfer it to an airtight container and freeze for an additional 2-3 hours until it’s firm.

Scoop the lemon sorbet into bowls or cones, and enjoy this refreshing and tangy gluten-free dessert.
Remember to check the label of any pre-made sorbet to ensure it’s gluten-free if you opt for a store-bought version. Homemade lemon sorbet is a delightful, naturally gluten-free treat.

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