Published: March 30, 2024 by Melissa · This post contains links that pay me a small commission at no extra cost to you.

This Strawberry Lemonade Sorbet recipe is summertime in a bowl! Instead of sitting on your porch on a hot day sipping lemonade, this frozen sorbet will cool and refresh you even more! Made with sweet, juicy strawberries paired with zesty lemon, this refreshing treat will be a recipe you’ll want to make on repeat.

Three scoops of sorbet garnished with strawberries and lemon slices on a wood surface.

There’s nothing better than refreshing strawberries and sweet, frozen treats. If you like this recipe, be sure to check out my Strawberry Crumble or Strawberry Oreo Ice Cream, if you’re in the mood for something creamy and chocolatey.

Table of Contents

Why You’ll Love This Recipe

Refreshing – Just like classic lemonade, the refreshing quality of a few scoops of Strawberry Lemonade Sorbet is just as satisfying and can cool you down on warm days. Not only is it great for beating the summer heat, but it also makes a great way to usher in spring with fresh flavors.

Simple ingredients – Sorbet recipes are so easy to make and all of the ingredients can be found at any grocery store.

Customizable – Want to put your own twist on the recipe? From adding herbal flavors to making lemonade floats, you’ve got so many options!

Ingredient Notes

Ingredients for the sorbet spread out on a wood surface.

Granulated white sugar and water – This is the base to make the simple syrup, which will be used to give the sweetness to balance the lemon.

Fresh strawberries – Opt for ones that are ripe and juicy. It’s a great way to use up strawberries that are starting to go soft. Using underripe strawberries could run the risk of not producing enough juice or affect the sweetness. Freezing can dull the sweetness of the strawberries, so more ripe = more sweetness.

Fresh lemon juice and zest – It is so important to squeeze and zest your own lemons. You can use a hand juicer, but this recipe does call for nearly a cup of lemon juice so I use my electric citrus juicer. You’ll need to zest the lemon before you juice it, and you can do that with a microplane.

Garnishes – These are totally optional, but a little slice of lemon or fresh, sliced strawberries is a nice touch.

Step-by-Step Instructions

Note: Before you begin, make sure your ice cream maker’s canister is completely frozen.

Step 1: Heat the water and sugar in a small saucepan over medium heat and stir until sugar dissolves.

Step 1 showing adding the water and sugar to a sauce pan.

Step 2: While your simple syrup cools, puree strawberries until smooth in either a blender or food processor.

Step 2 showing whole strawberries in a blender bowl then being pureed in a blender.

Optional step: Pour the strawberry puree through a fine mesh sieve and/or cheesecloth if you do not want pulp or seeds in your sorbet. If you’re okay with that you can skip it. Either way, you need to use about 1-1 ¼ cup of strawberry puree/juice.

The optional step showing how to filter out seeds with a sieve or cheesecloth.

Step 3: Add the simple syrup, lemon juice, and lemon zest to the fruit puree.

Step 3 adding simple syrup and lemon zest to the strawberry puree.

Step 4: Whisk until fully combined. Chill in the fridge for at least 1 hour or until well chilled. Assemble your ice cream machine and pour mixture into the frozen canister.

Step 4 showing mixing the sorbet base together in a glass bowl, then adding it the frozen canister after it chilled.

Step 5: Churn per manufacturer’s instructions (should be about 25-30 minutes) or until it has the texture of a thick smoothie.

Step 5 showing the sorbet churning in the ice cream maker.

Step 6: Pack the sorbet in a freezer-safe container and freeze for at least 4 hours. When ready to serve, allow to sit for a few minutes for easier scooping.

Step 6 showing packing the sorbet in a container for freezing and showing scooping it out after it is frozen.

Step 7: Serve with lemon slices and/or fresh strawberries for garnish, if desired.

Step 7 showing scooping the sorbet into a clear glass and garnishing with lemon and sliced strawberries.

Variations and Serving Ideas

Turn your Strawberry Lemonade Sorbet into a limeade version by switching the lemon juice and zest to lime juice and zest in equal quantities.

Make lemonade floats by adding a scoop to some sparkling lemonade for a fizzy delight. San Pellegrino makes a great “Limonata” sparkling lemonade.

Add a herbal infusion by adding herbs, like fresh basil or mint, to your simple syrup while heating on the stovetop. Remove the herbs before adding the syrup to your base.

Storage Tips

Proper storage is crucial for keeping homemade sorbet’s taste and texture intact. You have a variety of options for storing your sorbet, such as:
If your chosen container is non-stick, it’s wise to line it with parchment paper before adding the sorbet base to avoid damaging the surface when scooping.
Cover the sorbet’s surface directly with parchment paper before sealing it with a tight lid or a few layers of plastic wrap (or snug-fitting silicone lid for a sustainable choice).
Place your sorbet in the freezer’s coldest spot, typically at the back, far from the door to prevent ice crystals or freezer burn.
Consume your homemade sorbet within two weeks for optimal flavor and texture.

FAQ

What is the difference between ice cream, sherbet, and sorbet?

It comes down to if dairy is used in the recipe.

Ice cream contains whole milk and/or cream to achieve that perfect creamy and dense mouthfeel.
Sherbet uses dairy but in much smaller amounts.
Sorbet does not use any dairy products.

In terms of flavor and mouthfeel, think of it as ice cream as rich, sherbet medium rich, and sorbet as lighter-tasting.

What makes sorbet creamy?

The sugar content and the addition of air during the churning process make the sorbet creamy and smooth.

Why is my sorbet watery?

There are a few different reasons. There may be too much sugar – while sugar does give sorbet its creamy feel, too much can cause it to not freeze. Make sure you don’t add extra sugar to your base. Also, it could be that there was some sort of error in the freezing process, such as not having a fully frozen ice cream machine canister.

Why is my sorbet icy?

Again, there can be a few different reasons. Reducing the sugar can cause this, or if your fruit was underripe, while unlikely, it is possible that it upset the balance of sugar. It could also be caused by not churning the sorbet long enough.

Sorbet in a large dish with a scoop of sorbet on top and strawberries and lemon halves on the side.

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Strawberry Lemonade Sorbet Recipe

Melissa

This sorbet is summertime in a bowl! Made with sweet, juicy strawberries paired with zesty lemon, this will be a recipe you'll want to make on repeat.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Chilling/Freezing Time 5

Total Time 5 35

Course Dessert

Cuisine American

Servings -8 servings

Calories 166 kcal

Ingredients

1 cup granulated sugar
1 cup water
4 cups fresh strawberries (whole, tops removed, must yield 1-1 ¼ cup of puree)
¾ cup lemon juice
2 teaspoons lemon zest
Lemon slices and/or sliced strawberries for garnish (optional)

Instructions

Pre-step – make sure that your ice cream maker’s canister has been frozen for at least 12-24 hours prior to churning the sorbet. It’s completely frozen when you shake the canister and there is no sound of sloshing of liquid.
Combine the granulated sugar and water in a small saucepan. Heat over medium heat and stir until all of the sugar is completely dissolved. Allow this simple syrup to cool to room temperature.
Puree the strawberries in a blender or food processor. Optional extra step: Put strawberry puree through a fine mesh strainer and/or cheesecloth. If you don’t minds seeds in your sorbet texture, you can skip straining the puree. Either way, you need to end up with 1-1 ¼ cups of strawberry puree/juice. If you have puree/juice, you can use it for another recipe.
Add the cooled simple syrup, fresh lemon juice, and lemon zest to the 1-1 ¼ cups of strawberry puree. Stir to combine. Put sorbet base in the fridge and refrigerate for at least 1 hour or until very well chilled.
Assemble your ice cream machine using the pre-frozen canister. Pour the sorbet base into the canister and churn per manufacturer’s instructions. Churn for about 25-30 minutes until the sorbet base has the consistency of a thick smoothie.
Add the sorbet mixture to a freezer safe container. Press parchment paper directly on top of the sorbet surface, then top with an airtight lid or wrap with plastic wrap. Freeze for at least 4 hours.
When ready to serve, allow to sit at room temperature for a few minutes to soften for easy scooping. Garnish each serving with a slice of lemon and/or sliced strawberries, if desired.

Notes

Tips:

If your freezing container is non-stick, it’s wise to line it with parchment paper before adding the sorbet base to avoid damaging the surface when scooping.
Place your sorbet in the freezer’s coldest spot, typically at the back, far from the door to prevent ice crystals or freezer burn.
Consume within two weeks for optimal flavor and texture.

Nutrition

Calories: 166kcalCarbohydrates: 43gProtein: 1gFat: 0.5gSaturated Fat: 0.03gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 4mgPotassium: 180mgFiber: 2gSugar: 39gVitamin A: 14IUVitamin C: 69mgCalcium: 20mgIron: 0.4mg

Keyword ice cream machine, lemon, sorbet, strawberry

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