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For this Frozen Strawberry Lemonade Sorbet, you need: - 2 cups fresh strawberries, hulled and halved - 1 cup fresh lemon juice (about 4-6 lemons) - 1 teaspoon lemon zest - 1 1/2 cups water Fresh strawberries give the sorbet a bright flavor. Choose ripe berries for the best taste. Fresh lemon juice adds tang and brightness, so avoid bottled juice. The zest gives a nice lemon blast that enhances the flavor. You will use: - 1/2 cup granulated sugar - 1 tablespoon agave syrup (optional, for added sweetness) Granulated sugar sweetens the strawberries and blends well with the lemon. You can add agave syrup for extra sweetness if you like it sweeter. Adjust the amount based on your taste preference. To make your sorbet look great, you can add: - Fresh mint leaves, for garnish Mint leaves add a pop of color and freshness. They pair well with the sorbet's sweet and tart flavors. You can also add a lemon slice for a fun touch. {{ingredient_image_1}} First, gather your fresh strawberries. You need two cups of hulled and halved strawberries. This means you remove the green tops and cut them in half. Place the strawberries in a blender or food processor. Add half a cup of granulated sugar. Blend the mixture until it is smooth. This step helps to release the sweet juices from the strawberries. Set this mixture aside to macerate for about ten minutes. This waiting time helps the flavors deepen. Next, grab a medium saucepan. Combine one and a half cups of water, one cup of fresh lemon juice, and one teaspoon of lemon zest. The juice usually comes from about four to six lemons. If you like extra sweetness, add one tablespoon of agave syrup. Heat the mixture gently over medium heat. Stir occasionally until the sugar fully dissolves. It should feel warm, but do not boil it. Once the sugar is dissolved, remove the pan from the heat and let it cool slightly. Now, mix the strawberry puree into the lemon-water mixture. Stir until both mixtures combine well. Pour this blend into a shallow container or a freezer-safe dish. Cover it with a lid or plastic wrap. Place it in the freezer. After about one hour, take the container out. Use a fork to stir and break up any ice crystals that form. Repeat this stirring every thirty minutes for about two to three hours. Keep mixing until the sorbet is firm yet smooth. Once ready, scoop the sorbet into bowls or cones for serving. Enjoy your refreshing treat! To get a smooth and creamy sorbet, stir it often while it freezes. Every 30 minutes, take it out of the freezer and mix it with a fork. This breaks up ice crystals and keeps the texture smooth. Aim for a consistency that is firm but not too hard. If you want it softer, let it sit at room temperature for a few minutes before serving. Store your sorbet in a shallow container. This helps it freeze evenly. Cover it tightly with a lid or plastic wrap to keep it fresh. If stored properly, it can last in the freezer for up to two weeks. You may need to stir it again after some days to keep it from becoming icy. Serve your sorbet in chilled bowls for a nice touch. You can also use cones for a fun twist. Garnish each serving with fresh mint leaves and a slice of lemon. This adds color and makes it look fancy. Pair it with a light snack or enjoy it on its own as a cool treat. Pro Tips Use Frozen Strawberries: For an even smoother texture, you can use frozen strawberries instead of fresh ones. Just make sure to let them thaw slightly before blending. Adjust Sweetness: Taste the mixture before freezing. Depending on the tartness of your lemons and strawberries, you may want to adjust the sugar or agave syrup to your liking. Prevent Ice Crystals: Stirring the mixture every 30 minutes while freezing helps break up ice crystals, ensuring a creamier sorbet. Don’t skip this step! Garnish Creatively: Enhance presentation by serving the sorbet in fancy glasses and adding garnishes like edible flowers or a colorful fruit skewer for a stunning look. {{image_2}} You can mix things up with other fruits. Try using raspberries, blueberries, or peaches. Each fruit brings its own flavor. For example, raspberries add a nice tartness. Blueberries offer a sweeter taste. Peaches can give a nice summer feel. Just replace the strawberries with your chosen fruit in the recipe. You can change the sweetness to fit your taste. If you like it sweeter, add more sugar or agave syrup. If you prefer less sweetness, reduce the sugar. Taste the mixture before freezing. This way, you can adjust it to your liking. Remember, the sweetness will change a bit when frozen. This sorbet can easily be made vegan. The main ingredients are already plant-based. Just make sure to use agave syrup instead of honey. This keeps it fully vegan and delicious. You can also explore using coconut milk for a creamier texture. This adds a nice coconut flavor too. To store your Frozen Strawberry Lemonade Sorbet, place it in an airtight container. Use a shallow dish for best results. This helps the sorbet freeze evenly. Cover the container tightly to prevent ice crystals from forming. If you want, you can also layer plastic wrap on top before sealing. This adds extra protection against freezer burn. When you want to enjoy your sorbet, take it out of the freezer. Let it sit at room temperature for about 10-15 minutes. This softens it and makes scooping easier. If you need it softer, you can microwave it for a few seconds. Just be careful not to melt it. Your Frozen Strawberry Lemonade Sorbet can last in the freezer for about 2-3 weeks. After this time, it may lose its flavor and texture. Always check for any signs of freezer burn. If it looks icy or has changed color, it may be time to toss it. To keep the flavor fresh, try to finish it sooner rather than later. You can make this sorbet without a blender. Start by mashing the hulled strawberries with a fork in a bowl. Once you have a chunky puree, mix in the granulated sugar. Let it sit for 10 minutes to draw out the juices. Next, combine this strawberry mixture with your lemon juice, water, and zest. Stir well until mixed. Pour it into a shallow container and freeze. Stir every 30 minutes to break up ice crystals until smooth and firm. Yes, you can use frozen strawberries! They work well in sorbet. Just let them thaw for about 15 minutes before you mash them. This helps to get a smoother texture. You might need a little extra sugar since frozen berries can be less sweet. Follow the same steps for mixing and freezing to get that refreshing taste. If you don’t have agave syrup, you can use honey or maple syrup. Both add sweetness and flavor. If you want a sugar-free option, try using a sugar substitute like stevia or erythritol. Just remember, these sweeteners can vary in sweetness, so adjust to taste. Add your chosen sweetener when mixing with the lemon-water mix. In this post, you learned about the key ingredients for a tasty strawberry lemonade sorbet. We covered how to make a fresh strawberry puree and the importance of sweeteners. You also discovered tips on achieving the right texture and serving suggestions. Remember, you can try different fruits and adjust sweetness to suit your taste. Proper storage ensures your sorbet stays fresh longer. Enjoy experimenting and creating your own refreshing treats!

Frozen Strawberry Lemonade Sorbet

A refreshing sorbet made with fresh strawberries and lemon juice, perfect for hot days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and halved
  • 0.5 cup granulated sugar
  • 1 cup fresh lemon juice (about 4-6 lemons)
  • 1 teaspoon lemon zest
  • 1.5 cups water
  • 1 tablespoon agave syrup (optional, for added sweetness)
  • none Fresh mint leaves, for garnish

Instructions
 

  • In a blender or food processor, combine the hulled strawberries and granulated sugar. Blend until smooth, then set aside to macerate for about 10 minutes.
  • In a medium saucepan, combine the water, fresh lemon juice, lemon zest, and agave syrup (if using). Heat gently over medium heat until just warm, stirring occasionally until the sugar is fully dissolved. Remove from heat and allow to cool slightly.
  • Once the sugar has dissolved, mix the strawberry puree into the lemon-water mixture until fully combined.
  • Pour the mixture into a shallow container or a freezer-safe dish. Cover with a lid or plastic wrap and place it in the freezer.
  • After about an hour, take the container out and stir with a fork to break up any ice crystals that form. Repeat this process every 30 minutes for about 2-3 hours, until the sorbet is firm yet smooth.
  • Once the sorbet has reached your desired consistency, scoop it into bowls or cones for serving.

Notes

Serve in chilled bowls, garnished with fresh mint leaves and a lemon slice for a refreshing touch.
Keyword dessert, frozen, lemonade, sorbet, strawberry