Strawberry Lemonade Sorbet (Print Version)
A tangy, fruity frozen delight combining fresh strawberries with bright lemon flavors.
# What You Need:
→ Fruit
01 - 1.1 lbs fresh strawberries, hulled and halved
02 - Zest of 1 lemon
03 - 0.5 cup fresh lemon juice (about 2 lemons)
→ Sweetener
04 - 0.75 cup granulated sugar
→ Liquids
05 - 0.5 cup water
# How to Prepare:
01 - Combine sugar and water in a small saucepan over medium heat. Stir continuously until sugar completely dissolves. Remove from heat and allow to cool to room temperature.
02 - Place hulled strawberries, fresh lemon juice, and lemon zest in a blender or food processor. Process until completely smooth and uniform.
03 - Pour cooled sugar syrup into the strawberry puree. Blend again until fully incorporated and smooth.
04 - Pass mixture through a fine mesh sieve to remove strawberry seeds. This step ensures a silky, smooth texture.
05 - Transfer sorbet base to a shallow freezer-safe container. Cover tightly and freeze for 3-4 hours. Every hour, stir vigorously with a fork to break up ice crystals until firm and scoopable.
06 - Allow sorbet to soften at room temperature for 5-10 minutes before scooping. Serve in chilled bowls or cones.
# Expert Advice:
01 -
- The strawberry lemon combo tastes like sunshine captured in a bowl, somehow both creamy and light at the same time
- It comes together in minutes and makes you look like you put way more effort into dessert than you actually did
02 -
- Stirring every hour is not optional if you want creamy sorbet instead of flavored ice cubes
- Overripe strawberries need less sugar while tart ones might want an extra tablespoon
03 -
- Add one tablespoon of vodka or limoncello before freezing to keep the sorbet softer and more scoopable
- Taste your strawberry mixture before freezing because the flavor will be slightly muted once frozen