
Simple Homemade Strawberry Lemonade Sorbet
Buckle up your taste buds because we're diving into the ultimate refreshing treat—Simple Homemade Strawberry Lemonade Sorbet! Bright, tangy, and bursting with sweet strawberry goodness, this recipe is a breeze to make and perfect for sunny days. Let’s whip this frosty delight together!
5.0 out of 5 (1 rating)

Prep Time
15 minutes
Cook Time
Servings
4 servings
Cuisine
American
Ingredients
- •2 cups fresh strawberries, hulled
- •1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- •3/4 cup granulated sugar
- •1/2 cup water
- •1/4 teaspoon salt
Instructions
- 1
Wash and hull the strawberries, then cut them in halves or quarters for easier blending.
- 2
In a small saucepan, combine the granulated sugar, water, and salt over medium heat.
- 3
Heat the mixture until the sugar dissolves completely, stirring occasionally to create a simple syrup. Remove from heat and let it cool for a few minutes.
- 4
In a blender, combine the fresh strawberries, lemon juice, and the cooled simple syrup.
- 5
Blend the mixture until completely smooth, ensuring no chunks of strawberries remain.
- 6
Strain the mixture through a fine-mesh sieve into a bowl to remove the seeds (optional step if you prefer a smoother texture).
- 7
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
- 8
Transfer the sorbet to an airtight container and freeze for at least 2 hours to firm up before serving.
- 9
Scoop and enjoy your homemade strawberry lemonade sorbet!
Nutrition Information
Calories
120 calories
Protein
0.5g
Carbs
31g
Fat
0g
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh ones?
A: Yes, you can use frozen strawberries if fresh ones are not available. Thaw the frozen strawberries completely and drain any excess liquid before blending them to ensure the sorbet has the right consistency.
Q: Can I make this without an ice cream maker?
A: Yes, you can make this sorbet without an ice cream maker. Pour the blended mixture into a shallow dish, place it in the freezer, and stir it every 30 minutes with a fork to break up ice crystals until it reaches a smooth consistency, which usually takes about 3-4 hours.
Q: What can I use as a substitute for granulated sugar?
A: You can substitute granulated sugar with an equal amount of honey, maple syrup, or agave syrup. Keep in mind that these alternatives may slightly alter the flavor of the sorbet. If using a liquid sweetener, reduce the water in the recipe by about 2 tablespoons to maintain the right texture.
Q: How long can I store the sorbet, and what's the best way to store it?
A: Store the sorbet in an airtight container in the freezer for up to 1 week. To prevent ice crystals from forming, press a piece of plastic wrap or parchment paper directly onto the surface of the sorbet before sealing the container.
Q: Why is my sorbet too icy or hard after freezing?
A: This may happen if the sugar content is too low or if the sorbet is over-frozen. Ensure you use the full amount of sugar in the recipe, as sugar helps control the texture. If it’s too hard, let the sorbet sit at room temperature for 5-10 minutes before scooping to soften it slightly.
Q: Can I skip straining out the strawberry seeds?
A: Yes, straining is optional. If you don't mind the seeds, you can skip this step to save time. However, straining will give the sorbet a smoother texture, which many people prefer.
Q: Can I add other fruits or flavors to this recipe?
A: Absolutely! You can add other fruits like raspberries or peaches for a mixed-fruit sorbet. Just ensure the total fruit volume remains about 2 cups. You can also add a splash of vanilla extract or a handful of fresh mint leaves during blending for extra flavor.
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