Strawberry Lemonade Sorbet Recipe
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.
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
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