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.
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 ½ 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
- ½ 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.
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