Description
This refreshing Strawberry Sorbet is a delightful dairy-free frozen dessert made with fresh strawberries, a simple homemade syrup, and a touch of lemon for brightness. Perfect for a light, fruity treat on warm days, this sorbet combines the natural sweetness of strawberries with the tang of lemon to create a smooth, icy delight that’s easy to make at home.
Ingredients
Scale
Strawberries
- 4 cups fresh strawberries, hulled
Simple Syrup
- 3/4 cup granulated sugar
- 1/2 cup water
Flavorings
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Make the Simple Syrup: In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally until the sugar dissolves completely, forming a clear syrup. Remove the pan from heat and allow the syrup to cool to room temperature.
- Blend the Ingredients: Add the hulled strawberries, cooled simple syrup, lemon juice, and lemon zest to a blender or food processor. Blend until the mixture is smooth and uniform in texture.
- Strain the Puree (Optional): Pour the blended mixture through a fine mesh strainer into a bowl to remove strawberry seeds for a smoother sorbet texture. Use a spatula to help press the mixture through if needed.
- Chill the Mixture: Cover the strained strawberry mixture and refrigerate for at least 1 hour to chill thoroughly, which improves the texture when churning.
- Churn the Sorbet: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-30 minutes, until the sorbet is thick and frozen.
- Freeze Before Serving: Transfer the churned sorbet to an airtight container and freeze for at least 2 hours to firm up before serving.
Notes
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and place in the freezer. Every 30 minutes, stir vigorously with a fork to break up ice crystals until the sorbet reaches the desired consistency.
- For extra vibrant flavor, use freshly picked ripe strawberries.
- You can adjust the sugar amount based on the sweetness of your strawberries or personal preference.
- Lemon zest and juice brighten the sorbet but can be reduced if a less tangy taste is desired.
- Store leftover sorbet in a sealed container to prevent freezer burn and maintain texture.
