Description
Enjoy a refreshing homemade strawberry sorbet made with fresh strawberries, sugar, and a touch of lemon juice. This easy-to-make treat is perfect for warm days or as a light dessert, offering a delightful balance of sweet and tangy flavors that will impress your guests!
Ingredients
Scale
- 2 pounds fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 cup water
- 1 teaspoon vanilla extract (optional)
Instructions
- Wash the strawberries thoroughly under cold running water. Hull the strawberries by removing the green tops and slice them in half. For large strawberries, consider quartering them for easier blending. Place the sliced strawberries in a large mixing bowl.
- Sprinkle the granulated sugar over the sliced strawberries. Add the lemon juice to the bowl. Gently toss the strawberries, sugar, and lemon juice together until well coated. Let the mixture sit for about 30 minutes at room temperature to macerate.
- Transfer the strawberry mixture into a blender or food processor. Add the 1/2 cup of water and the vanilla extract (if using). Blend on high speed until completely smooth, about 1-2 minutes. Stop to scrape down the sides as needed.
- For a smoother texture, strain the blended mixture through a fine-mesh sieve into a large bowl, pressing with a spatula to extract as much liquid as possible. If you prefer some texture, skip this step.
- Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 1-2 hours to meld the flavors.
- If using an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions (about 20-30 minutes). If not, pour the mixture into a shallow dish and freeze. Every 30 minutes, scrape the mixture with a fork to break up ice crystals for about 3-4 hours until firm and fluffy.
- Once fully frozen, serve the sorbet immediately if made in an ice cream maker. If frozen in a dish, let it sit at room temperature for 5-10 minutes to soften before scooping. Serve in bowls or cones, garnished with fresh strawberries, mint leaves, or a drizzle of chocolate sauce if desired.
- Store any leftovers in an airtight container in the freezer for 1-2 weeks. Allow it to sit at room temperature for a few minutes before scooping again.
Notes
- For a more intense strawberry flavor, use ripe, in-season strawberries.
- Adjust the sugar based on the sweetness of the strawberries.
- Feel free to experiment with other fruits for different sorbet flavors!
- Prep Time: 30 minutes
- Cook Time: 0 minutes