Description
A refreshing, naturally sweet strawberry lemonade sorbet made with fresh strawberries, tangy lemon juice, and a simple syrup for a smooth, icy dessert.
Ingredients
- 500 g fresh strawberries, hulled
- 120 ml freshly squeezed lemon juice (about 3–4 lemons)
- 150 g granulated sugar
- 120 ml water
- 1 teaspoon lemon zest
- 1 tablespoon honey (optional)
Instructions
- In a small saucepan, combine water and sugar over medium heat until the sugar fully dissolves. Remove from heat and let cool.
- Blend the strawberries until smooth. Optionally strain the puree for a smoother texture.
- Add lemon juice, lemon zest, and the cooled syrup to the strawberry puree. Mix well.
- Stir in honey if using for a smoother texture.
- Chill the mixture in the refrigerator for about 1 hour.
- Pour into an ice cream maker and churn according to manufacturer instructions.
- Alternatively, pour into a shallow container and freeze, stirring every 30 minutes for 3–4 hours until smooth and scoopable.
Notes
- Frozen strawberries can be used; thaw slightly before blending.
- Straining the puree gives a smoother texture.
- Honey or glucose syrup helps reduce iciness.
- Do not reduce sugar too much as it affects texture.
- Let sorbet sit at room temperature 5–10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 28 g
- Sodium: 2 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 0.5 g
- Cholesterol: 0 mg
