Strawberry Lemonade Sorbet (Printable Version)
A tangy frozen treat blending fresh strawberries and lemon, ideal for hot weather.
# What You Need:
→ Fruit
01 - 1.1 pounds fresh strawberries, hulled and halved
02 - Zest of 1 lemon
03 - 1/2 cup fresh lemon juice (about 2 lemons)
→ Sweetener
04 - 3/4 cup granulated sugar
→ Liquids
05 - 1/2 cup water
# How-To:
01 - Combine sugar and water in a small saucepan over medium heat. Stir continuously until sugar completely dissolves. Remove from heat and allow syrup to cool to room temperature.
02 - Place strawberries, lemon juice, and lemon zest in blender or food processor. Blend mixture until completely smooth and uniform in texture.
03 - Pour cooled sugar syrup into strawberry puree. Blend again until thoroughly incorporated and no streaks remain.
04 - Pour mixture through fine mesh sieve to remove strawberry seeds for smoother consistency, if desired.
05 - Transfer sorbet base to shallow freezer-safe container. Cover tightly and place in freezer for 1 hour.
06 - Remove container from freezer and vigorously stir mixture with fork, breaking up any ice crystals forming along edges. Return to freezer. Repeat this process every hour for 3-4 hours until sorbet is firm but scoopable.
07 - Let sorbet sit at room temperature for 5-10 minutes to soften slightly before scooping. Serve in chilled bowls or cones.
# Expert Tips:
01 -
- The texture walks this perfect line between icy and creamy without any dairy whatsoever
- It comes together faster than you can preheat your oven and tastes like sunshine in a bowl
02 -
- That hourly fork stir is non negotiable, skip it and you will end up with one solid ice block
- The simple syrup must be completely cool before hitting the strawberries, or it will start cooking the fruit
03 -
- Taste your strawberries before adjusting the sugar, super ripe fruit needs less sweetener
- The shallow container matters, deeper freeze means slower freezing and icier results