Strawberry Lemonade Sorbet
This Strawberry Lemonade Sorbet is a bright, tangy scoop of summer made without an ice cream maker. Sweet strawberries and fresh lemon come together in just five ingredients for a light, refreshing dessert that's ready with almost no effort. It's the kind of make-ahead treat that tastes like more work than it took.
Servings: 8 people
Calories: 210kcal
Ingredients
- 2 pounds fresh strawberries
- 1 ¾ cups granulated sugar
- ¾ cup water
- ¾ cup lemon juice
- ¼ teaspoon salt
Garnish
- sliced strawberries, fresh mint, or lemon slices
Instructions
- Cut the stems off of the strawberries and rinse them until clean.
- Place the strawberries, sugar, water, lemon juice, and salt into a blender.
- Blend until smooth.
- Pour into a loaf pan and smooth it down.
- Freeze for at least 3 hours or until firm.
- Scoop and serve with a garnish if desired.
Notes
For the creamiest texture, blend the sorbet twice. Freeze the base until firm, then break it into chunks and blend again until smooth before the final freeze. This second blend is what keeps the texture creamy instead of icy, and it's worth the extra step.
Use fresh strawberries and fresh lemon juice for the brightest flavor. Frozen strawberries work, but the sorbet will come out slightly softer and a touch more crystallized. Bottled lemon juice will flatten the flavor, so fresh is worth the extra minute here.
Store in an airtight container in the freezer for up to 2 to 3 months. Let it sit at room temperature for 5 to 10 minutes before scooping so it softens just enough.
Want to switch things up? A splash of fresh lime juice in place of lemon gives it a zesty twist, and a few fresh mint leaves blended right into the base add a bright, herby note.
Nutrition
Calories: 210kcal | Carbohydrates: 54g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 76mg | Potassium: 198mg | Fiber: 2g | Sugar: 50g | Vitamin A: 15IU | Vitamin C: 76mg | Calcium: 21mg | Iron: 1mg
