When strawberries are in season, I love to go pick my own and always end up with more berries than I know what to do with. Recently, this refreshing strawberry sorbet recipe was one of the solutions to my strawberry surplus.
This recipe really couldn’t be easier as the berries are pretty delicious all on their own. I experimented with different amounts of sugar and found that, for me, less is more. If you find this recipe to be too tart, feel free to add more sugar to your own personal taste.
If you don’t like to pick berries as much as I do or if berries aren’t in season, try making this with a bag of frozen berries any time of the year.
Sorbet is a frozen dessert made with fresh fruit. This sweet treat is free of dairy, soy, egg, wheat/gluten, peanuts, and tree nuts.
- 4 cups strawberries hulled and quartered
- 1/2 cup sugar
- 1 teaspoon lemon juice
Combine the strawberries and sugar in a medium sized mixing bowl. Set aside, covered, for about an hour, stirring occasionally.
Puree the strawberry and sugar mixture and the lemon juice in a blender or food processor until it is smooth. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
May I Suggest…
If you have a Kitchenaid Mixer, the ice cream mixer attachment is an awesome accessory! I bought mine when I learned I could make allergy friendly ice cream and didn’t have an ice cream maker. I love that I don’t have a separate kitchen appliance (even though the ice cream attachment does take up room in my freezer).