Strawberry Lemonade Sorbet (Printable Version)

Tangy, sweet frozen treat with ripe strawberries and fresh lemon—a perfect summer delight.

# Ingredient List:

→ Fruit

01 - 1.1 lbs 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 Make:

01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves. Remove from heat and allow syrup to cool to room temperature.
02 - Place hulled strawberries, fresh lemon juice, and lemon zest in a blender or food processor. Blend until completely smooth, approximately 1-2 minutes.
03 - Pour cooled sugar syrup into the strawberry puree. Blend again until thoroughly incorporated and uniform in texture.
04 - Pour mixture through a fine mesh sieve into a clean container to remove strawberry seeds. Press firmly with a spatula to extract maximum liquid while straining out solids. This step ensures an ultra-smooth final texture.
05 - Transfer strained mixture to a shallow freezer-safe container. Cover tightly and place in freezer. Every hour for the first 3-4 hours, remove and stir vigorously with a fork to break up ice crystals and promote even freezing.
06 - Let sorbet sit at room temperature for 5-10 minutes to soften slightly before scooping. Serve in chilled bowls or cones. Garnish with fresh mint leaves if desired.

# Expert Tips:

01 -
  • The texture is impossibly smooth, almost like velvet on your tongue, without needing any fancy equipment beyond a blender
  • It strikes that perfect balance between tart lemon and sweet strawberries that makes your mouth happy in a way store bought versions never achieve
  • Keeping a container in the freezer feels like having a secret weapon against surprise guests or sudden sugar cravings
02 -
  • The stirring every hour step isn't optional if you want that restaurant quality texture without an ice cream maker
  • Adding a splash of vodka or limoncello prevents the sorbet from freezing rock hard, though it's completely optional
03 -
  • Wash and hull your strawberries right when you bring them home, then freeze them if you won't be making the sorbet immediately
  • Adding a pinch of salt, just a tiny one, actually makes all the fruit flavors pop more

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