Strawberry Lemonade Sorbet

You have to make this Strawberry Lemonade Sorbet this summer! It's zesty, sweet and tart and will keep you cool and refreshed this summer.

Course Dessert

Cuisine American

Prep Time 1 15

Cook Time 5

Freezing Time 8

Total Time 9 18

Servings cups

Calories 204kcal

Author Mara

Ingredients

1.5 pounds frozen strawberries
1 cup water
.9375 cup granulated sugar (¾ cup + 3 tablespoons)
¼ cup lemon juice + zest ~ 2 mediums lemons or 1.5 large lemons
2 tablespoons vodka optional

Instructions

In a high powered blender or food processor, add your frozen strawberries. Set aside for strawberries to defrost at room temperature.
In a medium saucepan, add water and sugar. Heat over high heat and stir or whisk occasionally until sugar is completely dissolved.
Set aside simple syrup, whisk in fresh lemon juice and zest and allow to cool (30 minutes).
Note: I suggest 30-40 minutes if using sliced strawberries and 45 minutes - 1 hour if your using whole strawberries. The sliced strawberries will thaw much quicker than the whole strawberries.
Add cooled simple syrup to the blender. Blend until completely smooth. (30 seconds at low speed, 30 seconds at medium speed and 1 -2 minutes at high speed)
Follow the instructions included with your ice cream maker and churn sorbet.
Pour sorbet into your ice cream container, press a piece of parchment paper on top and freeze for 6-8 hours to overnight. Before serving, let it sit out at room temperature for a few minutes, scoop and enjoy!

Notes

A little bit of alcohol goes a long way! - Because alcohol doesn't freeze, just adding a tablespoon (or two) to our sorbet base means our sorbet doesn't freeze completely solid.

Use for a boozy brunch cocktail - Scoop the sorbet into champagne flutes or coupe cocktail glasses and top it with Prosecco or champagne for a special brunch treat!

Discourage ice crystals - Ice crystals can form on the surface of ice cream and sorbet after its thawed. Placing a sheet of parchment paper (or wax paper) directly on the surface of the ice cream can be used to help keep the ice crystal from forming and safe from other odors in the freezer.

Add flavor with herbs - Mint, basil and even rosemary are a couple of herbs that can be added to the simple syrup with the lemon juice and zest to add another depth of flavor. Just make sure to remove the herbs before adding to the blender.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition