Made with fresh lemon juice and syrup, this icy lemon sorbet is a refreshing balance of tart and sweet. This dairy-free dessert can also be served between courses on a hot summer day.
Bring the water and sugar to a boil, stirring until the sugar dissolves completely. Remove from the heat and let the syrup cool to room temperature.
Stir the lemon juice and zest into the cooled syrup.
Pour the mixture into a shallow container and place it in the freezer. For the first few hours, scrape and stir it with a fork every forty-five minutes. Once fully frozen, scrape with a spoon to serve.
Do not mix the lemon juice into the syrup until the syrup has cooled completely, or the sorbet may become watery. Contains no milk or eggs and is suitable for vegan and gluten-free diets. Store in a covered container in the freezer for up to 3 weeks.
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