Description
Light and refreshing strawberry sorbet made with fresh or frozen strawberries, simple syrup, and citrus juice. A naturally vegan, dairy-free, and gluten-free summer treat.
Ingredients
- 1 cup granulated sugar
- 3 cups water
- 5 cups fresh or frozen strawberries, cleaned and quartered (about 2 pounds)
- 2 tablespoons lemon juice or lime juice
Instructions
- Rinse strawberries thoroughly and quarter them. Set aside.
- In a medium saucepan, bring water and sugar to a boil over medium-high heat, stirring until sugar dissolves completely. Remove from heat and let cool.
- In a large bowl, combine cooled syrup, lemon or lime juice, and prepared strawberries.
- Transfer mixture in batches to a blender or food processor and blend until completely smooth.
- Pour smooth mixture into a freezer-safe container and freeze overnight or at least 6 hours until firm.
Notes
- Frozen strawberries can be used for convenience year-round.
- Sweeteners like honey or agave syrup can substitute sugar but may alter texture.
- No ice cream maker needed; blender and freezer suffice.
- For smoother texture, blend thoroughly and stir once or twice during freezing.
- Mix in other fruits like raspberries or mango for flavor variations.
- Store in an airtight container to minimize ice crystals.
- Can be poured into molds for homemade popsicles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 80 kcal
- Sugar: 19 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
