Easy Strawberry Lemonade Sorbet (Gluten-Free, Vegan)

Refreshingly sweet and tangy, this easy strawberry lemonade sorbet is a delicious summer treat to beat the heat on warm days. Perfect as a light dessert or sweet snack during the summer, you’ll be eating this on repeat! Naturally gluten-free, dairy-free and vegan.

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Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this strawberry lemonade sorbet recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Sugar: I used white granulated sugar. Alternatively, you may also use cane sugar instead.
• Water: I used filtered water, but you can also use still water if you prefer.
• Lemon Juice: For the best flavor, make sure to use freshly-squeezed lemon juice from fresh lemons.
• Strawberries: I used frozen strawberries for convenience, but if you have plenty of fresh strawberries on hand, go ahead and use those (just make sure to remove the stalks and leaves).

How to Make Strawberry Lemonade Sorbet (Step by Step):

1. Dissolve Water in Sugar

In a small saucepan, add the sugar and water. Mix together over medium heat until the sugar completely dissolves and you get a syrup.

Then remove the pan from the heat and let the syrup cool completely.

2. Blend Ingredients

In a high-speed blender or food processor, combine the frozen strawberries, the lemon juice and cooled simple syrup together.

Blend the ingredients on high until you get a completely smooth mixture.

3. Transfer to Loaf Pan

Transfer the blended strawberry puree mixture into a 9″ x 5″ loaf pan and spread evenly.

4. Freeze Until Frozen

Cover the loaf pan with plastic wrap, then place the loaf pan in the freezer and freeze for at least 5 hours or overnight until frozen.

5. Serve and Enjoy

Scoop and serve the strawberry sorbet in a serving bowl. Garnish this refreshing treat with fresh strawberries for a pop of color.

Dish by Dish Tips/Tricks:

• Use Different Fruit: If you wish, you can swap out the strawberries for other type of berries (raspberries, blackberries, blueberries), stone fruit (plums, apricots, or peaches), or other fruits such as mangoes.
• Freezing: Place the strawberry sorbet in an airtight container or cover tightly with plastic wrap to prevent it from absorbing any weird freezer smells. Best eaten within a week.

Other Gluten-Free Strawberry Recipes to Enjoy:

• Easy Strawberry Cake (Gluten-Free, Dairy-Free)
• Strawberry Pie (Gluten-Free, Dairy-Free)
• Strawberry Cookies (Gluten-Free, Dairy-Free)
• Strawberry Muffins (Gluten-Free, Dairy-Free)
• Strawberry Shortcake (Gluten-Free, Dairy-Free)
• Strawberry Crumble Bars (Gluten-Free, Dairy-Free)

Gluten-Free Dessert Recipes:

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Easy Strawberry Lemonade Sorbet (Gluten-Free, Vegan)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 0 hours
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Refreshing, sweet and tangy, this easy strawberry lemonade sorbet is a delicious summer treat to beat the heat. Perfect as a light dessert or sweet snack during the summer, you’ll be eating this on repeat! Naturally gluten-free, dairy-free and vegan.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups white granulated sugar
• 1 cup filtered water
• 1/4 cup lemon juice
• 3 1/2 cups frozen strawberries

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Instructions

1. Dissolve Water in Sugar: In a saucepan, add the sugar and water. Mix together over medium heat until the sugar completely dissolves and you get a syrup. Then remove from the heat and let cool completely.
2. Blend Ingredients: In a high-speed blender, add the frozen strawberries, the lemon juice and cooled simple syrup together. Blend the ingredients on high until you get a completely smooth mixture.
3. Transfer to Loaf Pan: Transfer the blended strawberry mixture into a 9″ x 5″ loaf pan and spread evenly.
4. Freeze Until Frozen: Cover the loaf pan with plastic wrap, then place the loaf pan in the freezer and freeze for at least 5 hours or overnight until frozen.
5. Serve and Enjoy! Scoop and serve the strawberry sorbet in a serving bowl.

Notes

Sugar: I used white granulated sugar. Alternatively, you may also use cane sugar or light brown sugar instead.

Water: I used filtered water, but you can also use still water if you prefer.

Lemon Juice: For the best flavor, make sure to use freshly-squeezed lemon juice.

Strawberries: I used frozen strawberries for convenience, but if you have plenty of fresh strawberries on hand, go ahead and use those (just make sure to remove the stalks and leaves).

Freezing: Place the strawberry sorbet in an airtight container or cover tightly with plastic wrap to prevent it from absorbing any weird freezer smells. Best eaten within a week.

• Prep Time: 20 minus
• Freezing Time: 5 hours
• Category: Desserts
• Method: Freezer
• Cuisine: American