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.
Ingredients
- 2 cups white granulated sugar
- 1 cup filtered water
- 1/4 cup lemon juice
- 3 1/2 cups frozen strawberries
Instructions
- 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.
- 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.
- Transfer to Loaf Pan: Transfer the blended strawberry mixture into a 9″ x 5″ loaf pan and spread evenly.
- 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.
- 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
