Strawberry Sorbet

overhead shot of sorbet with strawberries on cutting board

5 from 1 vote

There’s something about strawberry sorbet that feels like pure summer in a bowl. It’s bright, refreshing, and so simple, it almost feels like a magic trick. Just strawberries, lemon, sugar, and a pinch of salt—that’s it.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

1 whole lemon quartered and then cut into 8 pieces, seeds removed
¾ cups sugar
⅛ teaspoon kosher salt
2 pounds strawberries stems removed
¼ cup fresh lemon juice divided, about 1-2 lemons worth

Instructions

Place the lemon pieces, sugar, and salt in a food processor, and pulse until well combined. Set aside.
Combine the strawberries and 2 tablespoons of lemon juice in the empty food processor. Puree the berries and then taste the mixture. Add additional lemon juice, as desired. The lemon flavor should be strong, but not overpowering.
Pour the lemon mixture into the blender with the berries. Pulse to combine and then pour into your ice cream maker. Process according to the manufacturer's instructions. Serve immediately for soft-serve sorbet, or transfer to an airtight container and freeze until ready to serve.

Nutrition