No dairy? No problem! Satisfy your summer cravings with this delicious dairy-free dessert.
Lemon sorbet isn’t just a classic, it’s also a great alternative for those who are lactose intolerant but still enjoy a good summer treat. (We can’t promise against brain freeze, though!) Get started on yours right now with this free recipe – read below, or download here.
1 1⁄4 cups granulated sugar
Zest of 2 lemons, plus extra to serve
1 1⁄4 cups lemon juice
Ice cream maker
1 1⁄2 pint (800ml) airtight freezer-proof container
You can prepare and store the syrup in the fridge up to 3 days ahead.
1. Prepare the ice cream maker as per the instructions. Heat the sugar and 1 1⁄4 cups cold water in a saucepan for 5 minutes, stirring occasionally, until the sugar dissolves.
2. Pour the syrup into a large heatproof bowl. Let cool completely, then chill until cold. Add the lemon zest to the syrup.
3. Strain the lemon juice and discard the seeds. Add it to the syrup and whisk the mixture well to combine.
4. Pour the syrup into the ice cream maker and churn for 30–40 minutes, or as per the instructions. Transfer it to the airtight container and freeze until needed. Serve topped with lemon zest. You can store the sorbet in an airtight container in the freezer for up to 1 month.
Hungry for more? Desserts pairs 68 classic desserts from around the world with step-by-step photography and ideas for variations - in all this cookbook packs in more than 400 recipes.