Description
A refreshing and vibrant homemade strawberry sorbet made with fresh strawberries, a simple sugar syrup, and a splash of lemon juice for the perfect balance of sweetness and tartness. This sorbet is easy to prepare and perfect for a light and fruity dessert on warm days.
Ingredients
Scale
Ingredients
- 4 cups fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup water
- A pinch of salt
Instructions
- Prepare strawberries: Rinse and hull the strawberries, slicing them in half to get them ready for blending.
- Blend strawberries: Combine the strawberries with sugar and lemon juice in a blender, processing until mostly smooth but leaving a few small chunks for texture.
- Make sugar syrup: In a small saucepan over low heat, combine the granulated sugar and water. Stir constantly until the sugar dissolves completely to form a simple syrup, then remove from heat.
- Combine mixtures: Mix the cooled syrup into the strawberry blend along with a pinch of salt, ensuring everything is well incorporated.
- Chill mixture: Place the mixture in the refrigerator and chill for at least 2 hours to allow flavors to meld and the mixture to cool thoroughly.
- Freeze the sorbet: Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until firm. Alternatively, pour into a shallow dish and freeze for 3-4 hours, stirring every hour to prevent large ice crystals, until the sorbet is firm.
Notes
- For best results, use ripe, sweetest strawberries available.
- If you don’t have an ice cream maker, stirring the sorbet every hour during freezing helps create a smoother texture.
- This sorbet is naturally dairy-free and vegan-friendly.
- The pinch of salt enhances the berry flavor without making it salty.
- Store leftover sorbet in an airtight container in the freezer for up to a week.
