Ingredients
Equipment
Method
Make the simple syrup
- Combine granulated sugar and water in a saucepan and heat over medium, stirring, until the sugar fully dissolves. Heat for about 5 minutes, until the mixture looks clear.
- Cool the simple syrup completely at room temperature before using. The liquid should return to a fully cool, room-temperature feel with no warmth in the center.
Chill the lemon mixture
- Stir the cooled simple syrup with fresh lemon juice, lemon zest, and salt until evenly combined. Mix until the liquid looks uniformly bright and pale yellow.
- Refrigerate the lemon mixture until very cold for 4 hours. It should feel chilled through with a noticeably colder temperature when poured.
Optional egg white
- If using egg white, whip it to soft peaks until it holds gentle folds. You should see airy peaks that droop slightly rather than staying stiff.
- Fold the whipped egg white into the cold lemon mixture until no streaks remain. The mixture should look lighter and slightly more opaque, staying pale.
Churn and freeze
- Churn the mixture in an ice cream maker until thick and slushy for 20-25 minutes. Watch for a spoonable, icy texture that visibly thickens.
- Transfer the sorbet to a container and freeze for at least 2 hours until firm. It should scoop cleanly with a solid, icy surface.
- Serve in chilled bowls or scoop into hollowed lemon halves. The sorbet should look brilliantly pale and shimmering with a crisp-edged, icy scoop.
Notes
For the cleanest texture, ensure the lemon mixture is very cold before churning—chilling the base for the full 4 hours helps it freeze smoother. Store covered in the freezer up to 2 weeks; thaw 5-10 minutes in the refrigerator for easiest scooping. Freezing is yes (best within 2 weeks), and to keep it dairy-free as written, skip any dairy add-ins. For a dairy-free option, simply omit egg white if you prefer—this keeps the recipe dairy-free while changing the mouthfeel slightly.