A few warm days is all I need to get in the mood for Springtime. Any day with sunshine and above 50 degrees is a day to be outdoors and watch the Robins that have just returned home. It’s a sure sign that Spring is just around the corner when the trees begin to bud and my outdoor herbs start to break through the ground. I think of lemons in Springtime with the colors of sunshine. Some fresh squeezed lemonade would be refreshing but what I really wanted was some sorbet. Along with a bag of lemons, I found some bright red strawberries to add to the mix for a Strawberry Lemonade Sorbet. A frozen treat that was not too tart and not too sweet.
Sorbets are really simple to make. You need some sugar and water to make a “simple syrup” along with your fruit of choice. I’ll need enough lemons to make 1 cup of juice, zest of 2 lemons and a 1 lb carton of fresh strawberries. If you prefer a softer sorbet, add a tablespoon of alcohol to the mix, preferably something you wouldn’t mind tasting in the background.
Juice enough lemons to make 1 cup of juice and zest 2 whole lemons.
Add the water, sugar and lemon zest to a heavy bottomed pot and bring just to a boil. Remove the pot from the burner and let the syrup cool down.
Once the syrup has cooled down a bit, add the cup of lemon juice.
Pour into a blender and add the cut up strawberries and alcohol.
Place the lid on tight and puree the contents. Since it was so full, I used the pulse button to slowly puree the mix.
Run the mix through a strainer to remove any pulp and seeds.
Here’s your mixture. Set in the fridge for a couple hours to chill before running through the ice cream maker.
Pour the sorbet mix into your ice cream maker and freeze according to manufacturers instructions.
Such a pretty colored sorbet. The perfect amount of tart and sweet for a springtime day!
Strawberry Lemonade Sorbet
4 – 5 Lemons, enough to squeeze 1 cup of juice
Zest of 2 Lemons
1 (1 lb carton) Fresh Strawberries, stemmed and cut into pieces
2 1/2 cups Water
1 cup Sugar
1 tablespoon Alcohol, such as Vodka or Grand Marnier, optional
In a heavy bottomed non reactive pot add the sugar, water and lemon zest. Stir the pot and bring just to a boil. Remove from heat and let cool.
When the syrup has cooled, add the lemon juice and place into a blender along with the strawberries and alcohol. Puree the mixture until smooth. Pour the contents through a strainer to remove any pulp and seeds. Chill the mixture for 2 hours or overnight.
Pour the contents into an ice cream maker and freeze according to manufacturers instructions.
6 thoughts on “Strawberry Lemonade Sorbet”
I don’t have an ice cream maker but this recipe sure is tempting. 🙂
You can just freeze it and then thaw it slightly to serve. It will have a slushy texture but taste just as good!
Very good recipe. I cut down on sugar a bit (about 2/3 cup) because I like less sweetness but otherwise it is spot on. Love the lemon zest in the final product. Well done!
Thank you! Yes, sometimes I adjust the sugar too depending on how sweet or tart I would like it to taste. Also the sweetness of the fruit can make a difference. I’m glad you liked the recipe!
Thank you it is very good
Thanks for taking time to comment. I’m so glad you liked it!