Looking for a cool treat for a hot, summer day? Try this delicious strawberry sorbet! It's easy to make and free of the most common allergens.
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. I just can't help myself! This refreshing strawberry sorbet is an excellent solution for a strawberry surplus!
🍓What is sorbet?
In case you're wondering, sherbet is similar to sorbet in that it is mostly fruit but it does have dairy added to it.
🍓 Recipe Tips
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, you may add up to 1/2 cup more sugar. If you add more than that it can cause your sorbet to be soupy.
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.
If you're dragging your feet on buying an ice cream maker but have a Kitchenaid Mixer, the ice cream mixer attachment is an awesome accessory! I love that I don't have a separate kitchen appliance (even though the ice cream attachment does take up some room in my freezer).
- 4 cups strawberries hulled and cut in half
- 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.
- Transfer to a freezer safe container and put in the freezer for 2 hours to allow sorbet to become firm.