Strawberry Sorbet
There is nothing quite as refreshing as a bowl of strawberry sorbet on a warm summer afternoon. Each spoonful is a burst of sun-ripened sweetness, with a vibrant ruby color and a perfect balance of fruity brightness and subtle tang. This simple, dairy-free sorbet is a silky, creamy treat that captures the essence of summer.
Ingredients
- 1 pound fresh strawberries hulled
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 pinch salt
- ½ cup water
Instructions
- Wash and hull the strawberries, then pat them dry with a paper towel.
- In a blender or food processor, combine the strawberries, granulated sugar, lemon juice, salt, and water.
- Blend the mixture on high speed until completely smooth. This should take about 1 to 2 minutes.
- Pour the mixture through a fine mesh strainer into a mixing bowl to remove seeds for a smoother texture. Use a spatula to press the liquid through.
- Transfer the strained mixture to a shallow freezer-safe container and cover with a tight-fitting lid.
- Freeze for about 4 hours, stirring with a fork every hour to break up ice crystals and maintain a smoother consistency.
- Before serving, let the sorbet sit at room temperature for 5 to 10 minutes to soften slightly. Scoop and serve immediately.
Nutrition
Calories: 135kcalCarbohydrates: 36gProtein: 1gSodium: 5mgFiber: 2gSugar: 32g
Tried this recipe?Let us know how it was!